Bean and garlic dip with toasted pita bread

Recipe from: 6/22/2001 12:00:00 AM

Ingredients 8
Servings 6
Time

Ingredients

  • 410
    g
    butter beans
  • 410
    g
    chickpeas
  • 2
    cloves garlic
  • 65
    ml
    chopped fresh parsley
  • 80
    ml
    olive oil
  • 30
    ml
    yoghurt
  • 1
    lemon, juice
  • salt and milled pepper to taste
 

Method

 
Place beans, garlic, parsley and half the oil in a food processor and purée until smooth.
If you've got one of those hand-held gadgets, that will do fine. If you're low on gadgets, use a potato masher.
If the mixture gets too thick to purée, add oil a little at a time to loosen the mixture.
Add remaining ingredients and purée until smooth. (If opting for the masher route, go for the chunky bean dip option!)
Adjust seasoning to taste and serve with toasted pita wedges.
 

Read more on: pulses
 

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