Packed with flavour and ready in minutes, this dip is perfect for a picnic, BBQ or served with lots of fresh veggies, crackers or as part of a spread when you have friends round. It also keeps in a sealed container for up to 5 days, so enjoy the leftovers in sandwiches or on the side of salads and traybakes.
Method:
1
To make the optional toppings to serve, warm a small frying pan over medium–low heat; add the almonds and fennel seeds, and cook for 5–7 minutes until golden. Set aside.
2
Place the butter beans, artichokes (along with the oil from the jar), garlic, preserved lemon, 1 teaspoon of sea salt flakes and 2 tablespoons of water into a high-speed blender; blitz until completely smooth. Taste to check the seasoning and adjust as needed.
3
To serve, spoon into a bowl, drizzle generously with extra virgin olive oil, and sprinkle over the parsley, toasted almonds, fennel seeds (if using) and plenty of black pepper.
Ella’s Tips
Store in an airtight container in the fridge for up to 5 days.
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