Butter bean dip with crudités


Crudites aren’t just healthy; they’re a great way to incorporate some fun, or even a theme, into a dish by cutting vegetables into shape. Use a variety of cooked and raw veggies to make the spread even more enticing. You can even add some fruit to the mix if you’d like.

*Makes 8-10 portions


  • 2 x 400g tins butter beans, drained
  • 1 clove garlic, crushed
  • 1/2 teaspoon ground cumin
  • 1 1/2 tablespoons lemon juice
  • 1/3 cup olive oil
  • 2 tablespoons chopped parsley
  • salt and pepper
  • A large pinch of paprika


  1.  Pop all the ingredients except the paprika into the bowl of a food processor and puree until smooth.
  2. Pour into a bowl and sprinkle with the paprika.
  3. Serve with crunchy crudites. We’ve used melon balls, carrot flashes, red-pepper stars, celery batons and sugar snaps.

Source: Recipes and photography courtesy of Real Meal Revolution’s Raising Superheroes by Prof Tim Noakes, Jonno Proudfoot and Bridget Surtees.



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