Ingredients
16
Serves
4
Recipe by Jennifer Barr
Ingredients
16
Serves
4
Snack
Vegan
Gluten-Free
1 14oz can
Butter Beans
2-3
Garlic Cloves
chopped
2 Tbsp
Extra-Virgin Olive Oil
1 Tbsp
Apple Cider Vinegar
1/2 cup
Tahini
1/2 Tbsp
Lemon
Juiced
1/2 tsp
Sea Salt
1 tsp
Cumin
1/4 tsp
Coriander
1 tsp
Onion Powder
1/2 tsp
Oregano
1/4 tsp
Smoked Paprika
1/4 tsp
Black Pepper
1/4 tsp
Chili Flakes
2-5 Tbsp
Water
2 Tbsp
Fresh Parsley
chopped, for topping
1
Rinse butter beans in water. (Reserve a few for topping the dip!)
2
Place all of the ingredients into a food processor, except for the parsley. Blend until fully combined. Make sure to stop and scrap down the sides as you process so all of the ingredients are being fully mixed. Mid way, if you would like the dip to be a little thinner, slowly add 1 tbsp of water at a time until desired consistency.
3
Once the dip is mixed and ready, plate and top with a drizzle of olive oil, a few butter beans, chopped fresh parsley and a sprinkle of cumin, smoked paprika, salt and pepper. For extra spice, sprinkle with chili flakes.
Jenn believes in the power of plants. As a Certified Culinary Nutritionist, she enjoys creating nutritious, homemade food to cure, heal and fuel her own life with more joy and energy. She loves using her knowledge to help educate and support others to live a more optimal life. She loves meal prep, sustainable living, developing nutritionally packed plant-based foods and of course styling and snapping her creations.
