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Vegan Village Recipe Book
Basics | Starters | Mains | Puddings

Butterbean Dip with Basil

This is very easy to make and absolutely delicious to eat! The recipe came from Kate's (Vegan) Cookery Site.

Ingredients

1 can (425g, 15oz) butter beans
1 medium courgette
1 clove garlic (optional, or use more)
4 tbsp nutritional yeast flakes
leaves from one small pot of fresh basil
salt and black pepper to taste

Notes

You can get nutritional yeast from good wholefood shops.

 

Method

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.