Creamy, soft butter/lima beans make a quick and protein-packed dip. Vary the seeds according to what you have in; sunflower seeds would work well in place of pumpkin seeds, for example.
READY IN
15
MINUTES
SERVES 4
30g/1oz pumpkin seeds
400g/14oz canned butter/lima beans, drained, liquid reserved
½ tsp ground cumin
½ tsp paprika
1 tbsp tahini
juice of ½ a lemon
100ml/3½fl oz/scant ½ cup olive oil
sea salt and freshly ground black pepper
Preheat the oven to 200°C/400°F/gas 6.
Spread the pumpkin seeds on a baking sheet and roast for 8–10 minutes until golden.
Meanwhile, place the butter/lima beans in a food processor with the ground cumin, paprika, tahini, lemon juice and olive oil and blend to the texture of a coarse hummus. If the dip is too thick, add a little of the reserved butter/lima bean liquid and blend again.
Taste and add salt and pepper as needed. Add the roasted pumpkin seeds, keeping a few back to sprinkle on top. Blend again for a few seconds to break up and incorporate the seeds and serve with the remaining pumpkin seeds on top.
NOTE: To make your own pitta bread chips to scoop up your dips, open out a few pitta breads like butterflies and cut into triangles. Put the triangles on a large baking sheet and drizzle with plenty of olive or rapeseed/canola oil and add some salt and pepper. Toss together so that all of the triangles have a dousing of oil and seasoning. Bake at 180°C/350°F/gas 4 for 15 minutes, shaking the sheet every few minutes so that they bake evenly.