This almond and butterbean dip is the ultimate summer dip, super creamy and made in seconds.
The base of this dish is the mighty butter bean. This bean packs its punch with a nice dose of veggie protein, blended with the vitamin E rich almond butter gives it a creamy finish (with no dairy in sight). The hint of garlic and smoky paprika give it a little bite. The garlic is raw meaning it retains it’s amazing illness fighting anti-bacterial properties!
I love to serve this dip before a dinner party with carrot, celery and cucumber sticks. It also goes really well on some toasted gluten free bread (I love Biona) or over a piece of grilled salmon.
Drain the butter beans and place everything into a food processor and blend until smooth.
Yes it’s that simple. Top with some more smoked paprika and olive oil.
Images: Holly Clark Photography