Beans · Cooking · Diet · Food · Health Food · Homemade · Hummus · Low Carb · Recipes · Vegan · Vegan Food · Vegetarian · Vegetarian Food

Nothing If Not Resourceful

Last week I was presented with, what I and many others I’m sure, would deem to be a ‘Worse Case Scenario’ situation… I ran out of hummus! And being the somewhat lazy, but altogether resourceful person I am, instead of running to the Co-op, I decided to raid the pantry and produce my own tasty alternative. Surprisingly, it was a mega success, my homemade bean dip totally won me and the slightly more discerning Kerry over. It will definitely become a future staple in our kitchen and not just a plan B.

Homemade butter bean dip with falafel and salad. Who needs hummus?

My recipe was based on a dip I made a couple of years ago, that one used a mixture of cannelloni beans and fried garlic, for this one I used a combination of butter beans, onions, celery and coconut milk and although fairly similar, the flavour had much more depth and a much smoother texture. I added some chilli flakes too as I really like a kick in my food and a lot of olive oil as it is absolutely packed with health benefits.

 

If you would like to give this delicious dip a try then follow the simple steps below!

What You’ll Need

1 Can of Butter Beans – Drained

100ml Coconut Milk (Or You’re Preferred Choice of Plant Milk)

1 Onion – Chopped

3 Cloves of Garlic – Chopped

1 Celery Stalk – Chopped

1 Teaspoon of Lemon Juice

1 Teaspoon of Dried Mixed Herbs

2 Teaspoons of Dried Chilli Flakes

5 Tablespoons of Good Quality Olive Oil

Salt and Pepper to Taste

 

What You’ll Need To Do

Chop your veggies and leave to one side. In a frying pan heat the oil and once hot add the veggies. Fry for around 5 minutes then add the drained butter beans.

Continue cooking for a minute or so, then add the coconut milk, lemon juice, herbs, chilli and a pinch of salt and pepper. Stir and add a dash of water to loosen the consistency a little. Bring to the boil then let simmer for a further 10 minutes.

After 10 minutes remove the pan from the heat and let the mixture cool for a further 10 minutes, then transfer it to a blender.

Start to blend, checking the consistency as you go, you might need to add a little more water to loosen it if necessary – but don’t add too much, you can’t go back! This is also the perfect time to add more chilli, herbs, or salt and pepper if you so desire.

Once blended and the perfect taste and texture has been achieved, transfer to a bowl/jug and serve! The mixture will last approx 3 days in the fridge and can be used when ever you need a little dip! Alternatively, add an extra tin of beans and use in place of mashed potatoes – the perfect low carb comfort food!

I was very happy with the outcome of this ‘chuck it in and see what happens’ dish, it paired very well with falafel and tortilla chips, and I will definitely make it again soon. I’d love to know if you give it a go, if you do please comment below! You can also check out Without Cruelty on Instagram and more food and life related pics!

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