Recipe Archives->Vegetarian->Butter Bean Dip

Butter Bean Dip with Basil
Serves 4 
 
1 can (425g, 15oz) butter beans, drained and rinsed
1 medium courgette (zucchini) - about 200g (7oz)
1 clove garlic (optional, or use more), chopped
4 tbsp Parmezano (vegan Parmesan substitute) or nutritional yeast flakes
leaves from a small pot of fresh basil - 1 cup (225ml, 8fl oz) loosely packed
salt and black pepper to taste
 
Wash the courgette, but leave it whole. Cook in a pan of simmering
water until very soft - about 20 minutes. Top and tail the courgette,
squeeze most of the water out of it and chop roughly. Put all
ingredients into a blender and puree until smooth. Leave for flavours
to blend for at least 30 minutes, then serve with dippers such as
breadsticks or carrot sticks.


Parmezano
Makes 20 tbsp

50g (1 oz) (8fl oz, 1 cup) nutritional yeast flakes
75g (3oz) (4fl oz, 1/2 cup) raw almonds, blanched and peeled
1/2 tsp salt

To blanch and peel the almonds yourself, soak them in boiling water
for 5 minutes; the skins should then pop off easily. Pat them dry
in a tea-towel.

Place all ingredients in a food processor or blender, and reduce
to a fine powder. This may take some time, but even my hand blender
can finally manage it. Store in the refrigerator and use as you
would the grated Parmesan cheese.

Printable version: butter-bean-dip.txt.