Garlicky Artichoke, Lemon and Butter Bean Dip by @deliciouslyella
4 servings
🫘
400 g
Butter Beans
🌿
280 g
Artichoke Hearts In Olive Oil
🧄
0.5 clove
Garlic
🍋
1
Preserved Lemon
🧂
1 tsp
Flaky Sea Salt
🌶️
1 pinch
Black Pepper
🌰
100 g
Flaked Almonds
🌿
2 tsp
Fennel Seeds
🌿
15 g
Parsley
🫒
1 drizzle
Extra Virgin Olive Oil
Preparation Steps
Step 1/3
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.
Step 2/3
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.
Step 3/3
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.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
to inform
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
10 minutes
Cooking
7 minutes
Overall
17 minutes
Difficulty
Level
Easy (1/4)
Steps
3 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@deliciouslyella
Origin
Cuisine
Mediterranean
Geographic
to inform
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos