I LOVE this dip. I discovered it last year when I was running late, had to eat, and wanted something healthy. In a rush, I threw the ingredients (albeit a simpler version) together and hoped for the best, and it turned out fantastic.
At the moment, one of my favourite lunches to make is this dip with a load of vegetables and some toast or pitta. It’s cheap and makes LOADS, and is great hot or cold. It’s also about 1/2 a litre of stock away from being as a soup as well, which I haven’t tried, but I bet would also work well!
Ingredients | Serves around 6 large ramekins | 15 mins
- 1 medium-large onion
- 2 cloves of garlic
- 1 tin of chopped tomatoes
- 1 tin of butterbeans
- A few sprigs of parsley
- 1 tbsp tomato puree
- 1 tsp sriracha, or any chili sauce
- 1/2 tsp cumin
- 1 tsp paprika
- 1 tbsp balsamic vinegar
- salt and pepper to taste
- 1 tbsp oil
- Heat the oil in a medium-sized pot, then add the onions. After a couple of minutes, add the garlic and fry until it’s starting to brown.
- Add the tomatoes and bring to the boil. Add the butterbeans, cumin, balsamic vinegar, sriracha and salt and pepper and simmer for about 10 minutes with no lid so that it starts to reduce, and towards the end, roughly chop the parsley and add in.
- Pour the mix into a food processor and whiz.
- If it is still a little watery, add back to the pan and simmer until it reduces a bit more.
- Serve with veggies, bread, crisps, tortilla chips, etc.