Butter Bean, Pea and Cheese Dip

Charmaine Lu -
  • 200g peas
  • 400g tin of butter beans, drained
  • 50g grated mature cheddar
  • 2 chopped garlic cloves
  • 1 lemon, zest and juice
  • 40ml olive oil
  • Blanch the peas in boiling water for 2 mins, then drain and tip into a food processor with the butter beans, cheese, garlic and lemon zest and juice. Blitz to a rough paste, and while the motor is running, drizzle in 40ml of olive oil until the mixture is soft but slightly textured. Serve with toasted pitta or crudites.
10 mins
4 serving