On hot days like these, I’m always trying to find a snack that’s light and fresh (and keeps me away from chocolate biscuits). I’ve tried a fair few recipes for hummus, green goddess hummus, edamame and bean dip and have ended up taking a little bit of this and that from each of the ideas. I’ve settled on a velvety smooth, green and vibrant paste, chock full of herbs and limey zing! Plus, I’m the world’s number one avo fan so this dip has that guacamole vibe going for it as well. It takes all of five minutes to make and is great with veggie sticks, corn chips or wrap toasts. I’ve made this with and without tahini (I don’t always have it in the house) and both versions work brilliantly.
- A ripe avocado
- 400g tin Butter beans, drained and rinsed
- 2 Small limes, squeezed
- 3 Garlic cloves, crushed
- A small bunch flat leaf parsley
- A large bunch basil
- 1/4 tsp Ground cumin (don’t be shy!)
- 1/2 tsp Salt (to taste)
- 1/4 cup Tahini (optional)
- 1/4 cup Olive oil
- A few Tbsp water (optional)
- Wraps (cut into triangles)
- Mix the avocado, butter beans, herbs, garlic, cumin and salt (plus tahini if you’re using it) with the juice of the two limes in a blender.
- With the motor running, drizzle the olive oil in until everything forms a soft paste.
- Add extra water a tablespoon at a time, if you need the texture to be runnier.
- Transfer to a bowl for dipping, drizzle with a little olive oil and sprinkle lightly with cumin.
- Heat a griddle pan and brush the wrap triangles with olive oil. Toast them in the pan until you see nice griddle lines then add salt and pepper liberally before serving with the dip.