Step aside hummus, there’s a new dip in town. This Butterbean, Parsley & Lemon Dip wears many a hat. Party dip, sandwich schmear, wrap filler, veggie condiment… It’s not quite a hummus and not quite a pesto and, believe me, Donata and I had quite a WhatsApp back and forth on the topic! Is a hummus a hummus because of the chickpeas? Or because of the tahini? Or both? And what about pesto? We’re still stumped and the poor thing just wants to go to bed as she’s 6 hours ahead in Berlin. So long story long, we settled on ‘dip’, it sounds better than ‘hesto’ or ‘pummus’!
2/3 cup (75g) chopped almonds, preferably toasted
1-14 oz. (400g) can butter beans, drained
1 large handful (roughly 25g) parsley, stems included
Zest & juice of one lemon
1 garlic clove, crushed
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup (120 ml) extra virgin olive oil
1/4 teaspoon chili flakes (optional)
If your almonds are not already toasted, toast them in the oven for ten minutes at 300F (150C). This part is optional but it adds more flavor.
Add the almonds, butterbeans, parsley, lemon zest, lemon juice, garlic, salt and pepper to a food processor. Blitz until smooth, then drizzle in the olive oil and blitz some more until fully combined. Stir in some chili flakes if using. If you prefer a thinner consistency, add up to 2 tablespoons of water. Cover and refrigerate until needed.