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Butterbean & 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
½ 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.

Serve with raw vegetable crudités or with warmed pitta bread.

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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