Ladies and gentlemen, I present to you… The HUMMUS KILLER!
OK, so that’s a little bit of an exaggeration but I am definitely completely in love with this dip I’ve created. So much so, I’ve banished the half eaten tub of hummus lurking in my fridge to the bin. Be gone, poor imitation for a bean-based super-dip!
Burning things seems to be all the rage these days; maybe you’d even go as far as to call it a ‘trend’. People like my sister will be pleased about this, since she seems to be able to burn a pan of water and she uses the smoke alarm as a cooking timer… (Only joking, Sis! Love you really.) Seriously though, burning things is cool. I think top chefs think that to serve something with a bit of char shows real confidence and bravery in the kitchen; for me, I just love adding a bit of charred flavour to my dishes.
This dip was inspired by a Yotem Ottolenghi recipe for Burnt Spring Onion Dip. His recipe takes the onions a little further than I’d dare and mixes them with a lot of cheese and yogurt. Since I’m trying to avoid dairy at the moment and trying to diet, those two extras didn’t seem necessary. How could I get a nice, creamy dip without adding dairy, I asked myself? The answer came to me in the form of a tin of creamy butterbeans.
This is about as much char as I wanted on the onions… Cooked and soft through, with some blackened parts to add a nice char to the flavour of the dip. You could burn them more or less according to your individual taste. Same with the garlic and lemon juice… Just adjust according to what you like; there’s no hard and fast rule here – unlike baking, there is no science involved!
I love to use my Netherton Foundry pan* for recipes like this, but you could use any other heavy pan or griddle pan you have to hand.
My Optimum ThermoCook* made short work of blitzing the dip. I used it on speed 4 for around 1 minute, stopping to scrape around the bowl every 15 seconds. Perfect!
Charred Spring Onion and Butterbean Dip
A dip to rival even the finest hummus. Combines the creamy smooth flavour of butterbeans with the charred flavour of spring onions.
- 1 bunch spring onions,; washed, dried and trimmed
- 1 tin butterbeans; drained, with the liquid reserved
- 1tbsp lemon juice
- 2tbsp extra virgin olive oil
- 1 fat clove garlic; roughly chopped
- A twist of salt and black pepper
1. Start by cooking the spring onions in a dry pan over a med-high heat until charred on all sides. Roughly chop and add to the bowl of the processor. 2. Add the drained beans, lemon juice, olive oil, garlic and seasoning. Blend until smooth; If using the ThermoCook, this will be around 1 minute on speed 4. Stop every 15 secs or so to scrape around the bowl. 3. Taste and decide if more lemon juice or garlic is needed. If the dip is thicker than you’d like, add a tbsp of the reserved liquid from the beans and blend. 4. Enjoy with a range of items to dip! Crackers, pitta bread and vegetable stick all work really well.
DetailsPrep time: Cook time: Total time: Yield: One large bowl of dip
For more bean-based dippy goodness, check out these recipes from fellow bloggers:
- Spiced Moroccan Pate from Tinned Tomatoes
- Chimichurri Bean Dip from Food To Glow
- Beetroot and Butter Bean Hummus from Rough Measures
- Sour Cream & Red Pesto Bean Dip and Beetroot & Cannellini Bean Dip from Fuss Free Flavours
- Smoky Red Pepper Bean Dip from Tin & Thyme
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