Pea and butter bean dip recipe
Homemade dips are great for getting kids to try new vegetables and you can easily vary houmous by swapping in a different pulse. This pea and butter bean dip, for example, makes a vibrantly green, creamy snack.
See method- Serves 4
- 5 mins to prepare and 10 mins to cook
- 415 calories / serving
Ingredients
- 200g frozen peas
- 400g tin butter beans, drained and rinsed
- 40g mature Cheddar, grated
- 2 small garlic cloves, chopped
- Zest and juice of 1 lemon
- 150g carrot batons
- 60g mangetout
- ½ deseeded and sliced red pepper
- 4 wholemeal pittas, toasted
Each serving contains
- Energy
- 1740kJ 415.0kcal
- Fat
- 18g
- Saturates
- 4g
- Salt
- 0.6g
- Sugars
- 10g
of the Reference intake
Carbohydrate 46.8gProtein 15.7gFibre 11.6g
Method
- Blanch 200g frozen peas in boiling water for 3 mins until just cooked through. Drain and put in a food processor.
- Add a 400g tin drained and rinsed butter beans, 40g grated mature Cheddar, 2 small chopped garlic cloves, and the zest and juice of 1 lemon; blitz to a rough paste. While the motor is running, drizzle in 40-50ml olive oil until the mixture has a soft but slightly textured consistency – you might not need all the oil.
- Transfer to a bowl. Serve with 150g carrot batons, 60g mangetout, ½ deseeded and sliced red pepper and 4 toasted wholemeal pittas.
- See more Healthy snack recipes
