27/01/2025
Packed with plant-based protein, fibre and antioxidants, this Butter Bean Dip with Roasted Tomatoes recipe is a wholesome, crowd-pleasing starter or side. Perfect for your next braai! 🍎🔥
INGREDIENTS
For the Roasted Tomatoes:
2 x 250g punnets exotic tomatoes
1 garlic head; halved
4 sprigs thyme
Olive oil, for drizzling
Salt and pepper, to taste
For the Butter Bean Dip:
410g tin butter beans; drained
1 tbsp. (15ml) lemon juice
3 tbsp. (45ml) olive oil
Salt and pepper to taste
To Serve:
4 slices sourdough bread; toasted
Fresh basil
40g pine nuts; toasted
Spring onions (optional)
METHOD
1. Preheat the oven to 180°C.
2. Place tomatoes and halved head of garlic on a roasting tray and drizzle with a little olive oil.
3. Add thyme and season with salt and pepper. Roast together for 20–25 minutes or until tomatoes are golden and blistered, and garlic is soft. Remove and set aside to cool.
4. To make the butter bean dip, place the butter beans into a blender with the roasted garlic cloves, lemon juice and olive oil, and blend until smooth. Check seasoning and add salt and pepper if needed.
5. Spoon butter bean dip onto a serving platter and spread out evenly.
6. Place the roasted tomatoes on top of the butter bean dip then squeeze out any remaining softened garlic cloves and add them to the tomatoes.
7. Garnish with fresh basil, spring onions and toasted pine nuts.
8. Serve with toasted sourdough bread for a refreshing and delicious meal.
Better and Better
