Author and chef Maria Benardis of Greekalicious, shows us how to prepare this light and refreshing dip made from butter beans. Beans are popular during Greek Orthodox fasting periods and as a substitute for meat and poultry.
- 400 g can butter beans, rinsed well
- 1 garlic clove, peeled, sliced
- 1 lemon, juiced
- handful of fresh basil leaves (see Note)
- salt and cracked pepper
- ¼ cup extra virgin olive oil
- 1 small red chilli, finely chopped
- 2 basil leaves, finely chopped, to garnish
- extra virgin olive oil, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Place all the ingredients in a food processor and blend until smooth.
Place in a bowl and garnish with some basil and a drizzle of extra virgin olive oil.
• You can substitute the basil for parsley when basil is not in season.
Text © 2013 Maria Benardis