Butter Bean Dip With Basil Food

HERBY BUTTER BEAN DIP

Steps:

• Add the butter beans, garlic, lemon zest and juice and 3 tablespoons of the olive oil to the carafe of a food processor. Pulse until a smooth paste is formed, about 1 minute. With the machine running, drizzle in 1/4 cup water and process until the desired texture is reached. Add the basil, dill, parsley, vinegar, salt and pepper. Process until the herbs are incorporated into the dip.
• Pour the dip into a serving bowl. To garnish, drizzle with the remaining 1 tablespoon olive oil and sprinkle with parsley leaves. Serve the dip alongside fresh crudite and toasted bread for dipping or store in an airtight container, refrigerated, for up to 1 week.

BASIL WHITE BEAN DIP

Steps:

• Place the first five ingredients in a food processor; pulse until beans are coarsely chopped. Add oil; process until blended. Add tomato and basil; pulse to combine. Serve with pita chips.

BUTTER BEAN DIP WITH BASIL

Steps:

• Wash the zucchini, but leave it whole. Cook in a pan of simmering water until very soft - about 20 minutes.
• Squeeze most of the water out of the zucchini and chop roughly.
• Put all ingredients into a blender and puree until smooth.
• Let stand at least 30 minutes, then serve with dippers such as breadsticks or carrot sticks.

BUTTER BEAN & BASIL DIP

Steps:

• Wash the Zucchini, but leave it whole.
• Cook in a pan of simmering water until very soft - about 20 minutes.
• Drain and rinse the butter beans. Top and tail the Zucchini, squeeze most of the water out of it and chop roughly.
• Put all ingredients into a blender or food processor and puree until smooth.
• Leave for flavours to blend for at least 30 minutes, then serve with dippers such as breadsticks or carrot sticks.