Roasted Shallot And Butter Bean Dip
Leftover herbs or cooked vegetables can also be added to this dip and blended in with the onions and beans. Carrot and coriander or Brussels sprouts and ginger would be delicious.
5 people
25 minutes
10 minutes
Ingredients
- 800 g Butter Beans drained and rinsed
- 1 - Lemon juice only
- 1 pinch Pepper
- 1 pinch Salt
- 250 g Shallots
- 1 bulb Smoked Garlic
- 90 g SuperValu Crispy Onions
- 2 tbsp SuperValu Extra Virgin Olive Oil plus extra to serve
- 1 bunch SuperValu Fresh Parsley chopped
- 0.5 bunch SuperValu Fresh Thyme leaves chopped
- 2 tbsp Water
Method
- Preheat the oven to 200°C/gas mark 6.
- Place the whole, unpeeled shallots and garlic on a baking sheet and roast in the oven for 25 minutes. Remove from the oven and leave to cool, then peel off and discard the skins.
- Put the butter beans in the bowl of a food processor with the lemon juice, oil and water. Add the peeled shallots and garlic to the food processor too.
- Blitz to a fine paste. Add salt and pepper to taste and an extra tablespoon of water if a softer consistency is required. The dip can be kept in a sealed glass jar in the fridge for up to three days.
- Serve on a large plate topped with the crispy onions, chopped fresh herbs and a good drizzle of olive oil.
