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Pea and butter bean dip recipe
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Homemade dips are great for getting kids to try new vegetables and you can easily vary houmous by swapping in a different pulse. This pea and butter bean dip, for example, makes a vibrantly green, creamy snack. See method
Ingredients
- 200g frozen peas
- 400g tin butter beans, drained and rinsed
- 40g mature Cheddar, grated
- 2 small garlic cloves, chopped
- Zest and juice of 1 lemon
- 150g carrot batons
- 60g mangetout
- ½ deseeded and sliced red pepper
- 4 wholemeal pittas, toasted
If you don't have these beans, you can use any tinned bean in water
Each serving contains
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Energy
1740kj
415kcal
21%
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Fat
18g
25%
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Saturates
4g
22%
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Sugars
10g
11%
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Salt
0.6g
9%
of the reference intake
Carbohydrate 46.8g
Protein 15.7g
Fibre 11.6g
Method
- Blanch 200g frozen peas in boiling water for 3 mins until just cooked through. Drain and put in a food processor.
- Add a 400g tin drained and rinsed butter beans, 40g grated mature Cheddar, 2 small chopped garlic cloves, and the zest and juice of 1 lemon; blitz to a rough paste. While the motor is running, drizzle in 40-50ml olive oil until the mixture has a soft but slightly textured consistency – you might not need all the oil.
- Transfer to a bowl. Serve with 150g carrot batons, 60g mangetout, ½ deseeded and sliced red pepper and 4 toasted wholemeal pittas.
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Healthy snack recipes