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Image for Recipe - Whipped Butter Bean Dip with Crispy Herbs

Whipped Butter Bean Dip with Crispy Herbs

Image for Recipe - Whipped Butter Bean Dip with Crispy Herbs
  • Time preparation 20 minutes
  • Serve Serves 2-6

You can easily swap the butter beans for cannellini beans, chickpeas or borlotti beans

Extracted from Tin Can Magic by Jessica Elliott Dennison (Hardie Grant, £16.99) Photography © Matt Russell
  • 1 x 400 g tin of butter beans in water
  • 2 tbsps rapeseed oil or vegetable oil, plus 100 ml for frying
  • ½ tsp sea salt flakes, plus extra to taste
  • ⅓ clove garlic, peeled and crushed
  • Juice and grated zest of ½ lemon
  • ¾ tsp ground cumin, grated
  • Zest of ½ lemon, to garnish
  • For the crispy herbs: selection of any or all of the following:
  • 12 sage leaves
  • 2 sprigs of rosemary, leaves only
  • 2 sprigs of tarragon, de-stalked
  • 2 tbsps capers, drained

First, drain the butter beans, reserving 2 tbsps of the tin juice. Using a food processor or stick blender, blend with the oil, salt, garlic, lemon zest and juice.

While the processor is still blending, add the cumin to a non-stick pan over a high heat. Toast for 30–60 seconds until fragrant, then add to the processor; continue blitzing until silky smooth.

Taste for seasoning and don’t be afraid to go heavy on the salt.

Rinse out and dry the pan, then heat 100ml of oil on high and line a plate with kitchen paper.

Carefully add the herbs and capers to the hot oil, fry for 1–2 minutes until crisp then, using a slotted spoon or fish slice, carefully transfer to the paper. If your pan is on the smaller side, we’d recommend frying the herbs in batches.

To assemble: using a spatula or the back of a spoon, spread the dip over a nice plate. Top with the drained crispy herbs and a few splashes of the infused pan oil. Zest over the remaining lemon half to finish.

Ingredients

  • 1 x 400 g tin of butter beans in water
  • 2 tbsps rapeseed oil or vegetable oil, plus 100 ml for frying
  • ½ tsp sea salt flakes, plus extra to taste
  • ⅓ clove garlic, peeled and crushed
  • Juice and grated zest of ½ lemon
  • ¾ tsp ground cumin, grated
  • Zest of ½ lemon, to garnish
  • For the crispy herbs: selection of any or all of the following:
  • 12 sage leaves
  • 2 sprigs of rosemary, leaves only
  • 2 sprigs of tarragon, de-stalked
  • 2 tbsps capers, drained

Method

First, drain the butter beans, reserving 2 tbsps of the tin juice. Using a food processor or stick blender, blend with the oil, salt, garlic, lemon zest and juice.

While the processor is still blending, add the cumin to a non-stick pan over a high heat. Toast for 30–60 seconds until fragrant, then add to the processor; continue blitzing until silky smooth.

Taste for seasoning and don’t be afraid to go heavy on the salt.

Rinse out and dry the pan, then heat 100ml of oil on high and line a plate with kitchen paper.

Carefully add the herbs and capers to the hot oil, fry for 1–2 minutes until crisp then, using a slotted spoon or fish slice, carefully transfer to the paper. If your pan is on the smaller side, we’d recommend frying the herbs in batches.

To assemble: using a spatula or the back of a spoon, spread the dip over a nice plate. Top with the drained crispy herbs and a few splashes of the infused pan oil. Zest over the remaining lemon half to finish.

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