k  Butterbean & sage puree with roasted red pepper & walnut dip - Thursday pre-dinner  k

Move over hummus there’s a new dip in town! This is a great pre-starter to dinner which can be served with crackers or crunchy raw veg. The base is a delightfully creamy butterbean puree blended with tahini.

Butter beans are phytoestrogen rich that helps reduce flushing and assists in lowering cholesterol. This dip is topped with an incredible roasted red pepper dip known as muhammara which is said to have originated from Syria and now popular in Middle Eastern cuisine. It is made with roasted red peppers, walnuts, garlic and olive oil.

This dip is rich in polyunsaturated fatty acids, calcium, magnesium, potassium and zinc. These nutrients and the oils in the walnuts can help prevent dry skin and normalise hormone levels.

Ingredients (serves 4)

50ml olive oil

5 sprigs of fresh thyme, rosemary or any woody herb

1 garlic clove lightly crushed

1 tin butterbeans, rinsed and drained

1 tablespoons tahini

1 jar roasted red peppers

1 garlic clove – crushed

½ teaspoon sea salt

1 teaspoon ground cumin

1 teaspoon sweet mild smoked paprika

1 tablespoon tomato puree

60g walnuts roughly chopped


1. To make the butterbean puree, heat the oil in a small saucepan on a medium flame. Then very gently fry the crushed garlic clove and thyme/rosemary leaves for two to three minutes. Set aside two teaspoons of the cooking oil and the a few of the herb leaves for garnish. Tip the remaining oil into a food processor with the butter beans and the tahini. Add two tablespoons of water and half a teaspoon of salt and blitz until the mix has the consistency of creamy hummus. Set aside and clean the mixer.

2. Place the cooked peppers in the mixer with the crushed garlic clove, olive oil, half-teaspoon of salt, paprika, cumin, chilli flakes and tomato puree. Blitz to a rough paste, spoon into a medium bowl and stir in half the walnuts and add lemon juice to taste. Set aside.

3. Spread out on a large plate creating a natural rim around the edge, then spoon the red pepper sauce into the centre. Sprinkle over the remaining nuts, scatter over the crisp thyme sprigs, drizzle with the remaining oil and serve.

Bon Provecho!

Love Tess x