Beans and Greens Dip
By OcadoLife
Published on 22 August 2022
This simple Beans and Greens Dip from award-winning chef, food educator and climate change activist Tom Hunt transforms leftover pulses, plus your choice of greens, into a moreish dip. Play around with the ingredients based on whatever you have to hand and really make it your own. For extra flavour, whizz up fresh or dried herbs and spices with your dip, and sprinkle some on top too, along with toasted nuts or seeds. Serve with crudités or toasted pitta for delicious dunking.Time and servings
15 minsTotal time
4Servings
15 minsCooking time
Ingredients
- 100 g of kale or broccoli stems and leaves, finely chopped
- 150 g of leftover tinned, jarred or cooked beans (butter beans, chickpeas, cannellini beans), plus any liquid
- 4 tbsp of extra virgin olive oil, plus extra to serve
- 0.25 lemon, zest and juice
- 4 tsps of 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.