Serves 4 

10 minutes 


  • 1 x 400g tin of butter beans
  • 1/4 cup olive oil
  • 1tsp cumin seed
  • 2 cloves garlic, smashed
  • 2 lemons (3tbs juice)
  • salt and pepper 



  1. In a saucepan, combine the olive oil, cumin seeds and crushed garlic cloves. Turn the heat to high, then lower as soon as the oil starts to bubble around the edges. Sauté for 2 minutes, then remove from the heat and allow it to cool for 5 minutes.
  2. Pour the oil mixture into a food processor with the butter beans, lemon zest, lemon juice and salt and pepper.
  3. Puree until the dip is super creamy and fluffy – this will take around 4 minutes.


Making nutritious dips is a great way to ensure our snacks are nutrient dense and add plant points instead of snacking on those ultra-processed foods, so peel your carrots and get dipping!

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