Butter Bean Dip:
- 1 can (400g) organic butter beans, drained and rinsed
- 1 small lemon, juiced
- 1/4 cup tahini paste
- 1/4 cup olive oil, plus extra for drizzling
- 1 tsp cumin powder
- 1 tsp sea salt
- 4 tsp Super Sprout broccoli powder
- 2 Tbsp. water
- 2 Tbsp. pine nuts, toasted
- Paprika (optional)
Crudités (150-200g each):
- Baby carrots
- Tender-stem broccoli
- Mangetout, or sugar snap peas
- Cherry or grape tomatoes
- Artichoke hearts
- Mixed sweet bell peppers
- Mixed pita bread and crackers
Prepare the vegetables:
- 1Wash, peel, rinse, scrub, and slice the relevant vegetables.
- 2In a medium bowl, prepare an ice bath (ice + cold water) and set aside.
- 3Prepare a small steamer* to briefly steam the carrots, mangetout, and broccoli for 1-2 minutes, then place the vegetables in an ice bath immediately to shock and stop the cooking process.
- 4Drain, dry and set aside.
To make the dip:
- 1In a food processor, combine the tahini, lemon juice, olive oil, salt and cumin. Blend for a minute until smooth and creamy.
- 2Add half of the butter beans to the food processor and blend until incorporated, scraping down the sides and bottom. Add the rest of the beans and blend until thick and smooth.
- 3With the food processor turned on, slowly add the broccoli powder and water and blend until fully incorporated.
- 4Spoon into a bowl and top with some extra olive oil, toasted pine nuts and a sprinkle of paprika if desired.
- 5Place the bowl on a large platter and arrange all the colorful and beautiful vegetables around it. Serve and enjoy!
* This is optional, but I find that it helps take the raw edge off and makes some vegetables easier to digest, and much more vibrant!
** It’s best to consume the dip right away, but it can keep well covered in saran wrap and in an airtight container in the fridge for up to a day.