Butterbean Dip with Basil
This is very easy to make and absolutely delicious to eat! The recipe came from Kate's (Vegan) Cookery Site.
1 can (425g, 15oz) butter beans
You can get nutritional yeast from good wholefood shops.
Wash the courgette, 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 courgette, squeeze most of the water out of it and chop roughly. Put all ingredients into a blender and puree until smooth.
Leave for flavours to blend for at least 30 minutes, then serve with dippers such as breadsticks or carrot sticks.