Ingredients Jump to Instructions ↓

  1. Butter Bean Dip with Basil

  2. Serves 4 1 can (425g, 15oz) butter beans, drained and rinsed

  3. 1 medium courgette (zucchini) - about 200g (7oz)

  4. 1 clove garlic (optional, or use more), chopped

  5. 4 tbsp Parmezano (vegan Parmesan substitute) or nutritional yeast flakes

  6. leaves from a small pot of fresh basil - 1 cup (225ml, 8fl oz) loosely packed

  7. salt and black pepper to taste

  8. Wash the courgette, but leave it whole. Cook in a pan of simmering

  9. water until very soft - about 20 minutes. Top and tail the courgette,

  10. squeeze most of the water out of it and chop roughly. Put all

  11. ingredients into a blender and puree until smooth. Leave for flavours

  12. to blend for at least 30 minutes, then serve with dippers such as

  13. breadsticks or carrot sticks.

  14. Parmezano

  15. Makes 20 tbsp

  16. 50g (1 oz) (8fl oz, 1 cup) nutritional yeast flakes

  17. 75g (3oz) (4fl oz, 1/2 cup) raw almonds, blanched and peeled

  18. 1/2 tsp salt

  19. To blanch and peel the almonds yourself, soak them in boiling water

  20. for 5 minutes; the skins should then pop off easily. Pat them dry

  21. in a tea-towel.

  22. Place all ingredients in a food processor or blender, and reduce

  23. to a fine powder. This may take some time, but even my hand blender

  24. can finally manage it. Store in the refrigerator and use as you

  25. would the grated Parmesan cheese.


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