VegBox Recipes

Butterbean and Pumpkin Seed Dip

The pumpkin seeds and sunflower oil mean this dip is packed with healthy omega fatty acids, as well as essential vitamins and minerals. The butterbeans give it a protein-packed, creamy texture and the lemon juice gives it a real lift. And the best bit is it only takes a few minutes to make!

Ingredients

Serves 4

200g butterbeans, cooked
Large handful of pumpkin seeds (hulled variety
2 tablespoons lemon juice
1 tablespoon sunflower oil
1 clove of garlic
2 tablespoons cream cheese or natural yoghurt
teaspoon cumin seeds - ground (or ground cumin
Salt to taste

Method

Grind the pumpkin seeds and cumin seeds in a coffee grinder. Note: if you don't have a grinder, you can use a pestle and mortar or just chop as finely as you can.
Put the seeds, butterbeans, lemon juice, oil and peeled garlic clove in a blender and blitz until it forms a smooth paste.
Mix in the cream cheese / yoghurt and season to taste with salt.

Time From Cupboard-To-Table

10 minutes

Notes & Variations on Butterbean and Pumpkin Seed Dip

Also makes a great topping for jacket potatoes.

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