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- Beans and Greens Dip…
Beans and Greens Dip
-
4 serving
Prep time:
Cook time:
Serves: 4
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Ingredients
- 100g kale or broccoli stems and leaves, finely chopped
- 150g leftover tinned, jarred or cooked beans (butter beans, chickpeas, cannellini beans), plus any liquid
- 4 tbsp extra virgin olive oil, plus extra to serve
- ¼ lemon, zest and juice
- 4 tsps tahini (optional)
Method
Step 1
Put the kale or broccoli stems in a pan, cover with boiling water and simmer over a medium heat for 8 mins or until tender. Drain well, then tip into a blender.
Step 2
Add the leaves, beans, oil, lemon zest and juice and tahini (if using); whizz until blended and smooth. Add a splash of bean liquid from the jar or tin, or water, if needed, to create a houmous-like consistency.
Step 3
Serve in a bowl with your choice of optional toppings, a good drizzle of olive oil, plus toasted pitta and crudités for dipping, if you like.
Tips or serving suggestions
Recommend toppings: Spices (cumin or coriander seeds, paprika, chilli flakes, za’atar) Toasted chopped nuts or seeds (pumpkin seeds, sunflower seeds, linseed) Crudités (carrots, cucumber, peppers, celery, radishes, chicory) Wholemeal pitta, toasted (gluten free if required)
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