Butterbean, Lemon and Mint dip
Chef: Zoe From: Morocco Serves: 6-8
Time: Prep: 10 minutes Cooking: 25 minutes
Ingredients
1 tin of white beans (such as cannellini or butter beans), water drained
juice of 1 lemon
2 tablespoons of tahini (optional)
1 tablespoon of olive oil
2 large handfuls of chopped mint leaves (thick stalks removed)
pinch of salt
Some of our Food Ambassadors cooked this to go with the delicious tagine for a LEAP training lunch for 60 staff members. It’s a great one because you can basically throw in whatever veg you have, and change it to what is in season. We served it with a giant couscous salad and healthy coleslaw.
Method
Place all the ingredients in a blender or food processor and blend until smooth.