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Butter bean dip with crudités
Food in a Flash
Butter bean dip with crudités

Ingredients

  • 1 can butter beans, about 410 g, drained and rinsed
  • ⅔ cup (160 g) Greek-style yogurt
  • 1–2 cloves garlic, crushed
  • 2 tablespoons tomato paste
  • few drops of Tabasco sauce
  • 1 teaspoon lemon juice
  • 10 g fresh basil leaves
  • salt and pepper
  • To serve
  • 250 g baby carrots
  • 250 g baby corn, blanched for 1 minute and drained, then halved lengthwise, if wished
  • 1 small red capsicum, seeded and cut into strips
  • 1 small yellow capsicum, seeded and cut into strips
  • 4 stalks celery, cut into 7.5 cm strips
  • 4 pita breads
  • 125 g sesame seed breadsticks

Preparation

  1. Place the butter beans, yogurt, garlic, tomato paste, Tabasco sauce and lemon juice in a food processor or blender.
  2. Reserve one basil leaf for garnishing, and add the rest to the food processor or blender.
  3. Blend to a smooth purée, scraping down the sides of the container once or twice.
  4. Season with salt and pepper to taste.
  5. Spoon into a bowl and garnish with the reserved basil leaf.
  6. Cover and chill while preparing the crudités.
  7. Preheat the grill.
  8. Prepare all the vegetables and arrange them on a large serving platter.
  9. Warm the pitas under the grill for 1–2 minutes, then cut into wedges.
  10. Add to the vegetable platter with the sesame breadsticks.
  11. Serve with the dip.

Each serving provides 2303 kJ, 550 kcal, 22 g protein, 8 g fat (4 g saturated fat), 91 g carbohydrate (15 g sugars), 10 g fibre.

Serves 6
Preparation: About 15 minutes

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