Another day, another dip! Or is it a spread? You can decide – it’ll work as both. This bean dip is the vibrant green friend to all the other bean dips we know and love at this point. It gains this colour from blending in green peas with butter beans. The fresh coriander also lends a helping hand but not to worry all my coriander fearing friends! You can swap it out for parsley or mint or any other herb you like better.

Serve this green dip on your snack boards when you have friends over this spring and summer or follow my lead and make a delicious breakfast sandwich. I love to layer some sauerkraut on top and why not sprinkle some more coriander on top. If you really want to make it sing then sprinkle it with some dukkah or an array of toasted seeds. However you serve it – enjoy!

Malin x

Herbacious Green Pea and Butter Bean Dip

Serves 4-6

INGREDIENTS:

1 cup frozen peas, defrosted

1 can (230 g drained) of butter beans

1 cup fresh coriander, leaves and tender stems

0,5-1 small garlic clove

2 tbsp tahini

2 tbsp lemon juice

Salt and black pepper, to taste

Serving suggestion:

Rye bread

Sauerkraut

Fresh coriander leaves

METHOD:

Make sure your green peas are completely defrosted and drain and rinse the butter beans. Then combine all the ingredients for the dip in a food processor bowl with an s-blade*. Blend until it becomes as smooth as possible. Stop the processor and scrape down the sides, using a spatula, as needed.

Serve with crackers or crudités or make a delicious open faced sandwich with rye bread, sauerkraut and more fresh coriander. The dip is also really delicious served with a crunchy topping made from toasted coriander-, cumin- and sesame seeds.

*You could also use a stick blender if you don’t have a food processor but this will take a little more work and might not turn out quite as smooth.

bean dip butter beans coriander dip fresh frozen peas green peas herb hummus spread spring summer