Avocado & Butter Bean Dip.

Avocado makes things so so creamy! I love it. This dip can be made with any canned bean. Any soft green herb will work well to garnish it. It’s very quick, requires no cooking and looks the part. You can easily omit the greek yoghurt to make it vegan too, it just makes it tiny bit creamier but doesn’t affect the flavour much at all. 

Probably my favourite part about this dip is the lavender. I just pick it fresh from my garden, pull it apart and scatter it over the top. It’s got such a lovely floral flavour with the garlicky, avocado flavours and getting a little of it in your mouthful is such a lovely surprise.

Ingredients:

1 avocado, removed from peel 

1 can of butter beans, drained and rinsed 

2 cloves of garlic 

1 tablespoon of tahini 

1 tablespoon of Greek yoghurt (optional)

1 tablespoon of apple cider vinegar

Juice of 1 lemon 

4 tablespoons of olive oil 

To serve:

2-3 lavender flowers

A pinch of ground sumac

A small handful of dill

Method.

Step 1.

Add the beans, apple cider vinegar, lemon juice, tahini and garlic to a food processor and blitz until smooth. If possible, stream in olive oil while running (alternatively add all olive oil and return lid) blitz again until very creamy.

Step 2.

Add in avocado and yoghurt (or just avocado if you’re opting for vegan) and blitz until well combined. It should be very creamy and a nice pale green. 

Step 3.

To serve, top with fresh lavender, dill, a sprinkle of sumac and a drizzle of olive oil.