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Butterbean and za’atar dip

BY:
Pip
PUBLISHED:
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A delicious dip, healthy and tasty!

5 mins

– mins

175 kcals

serves 4

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BUTTERBEAN AND ZA’ATAR DIP

One of my favourite cookbooks of 2016/17 has been Sabrina Ghaynour’s Sirocco, I’ve loved every recipe that I’ve tried, and this one I have made over and over again- pretty much any time we have had anyone over for dinner/snacks and often as a Saturday night nibble! I made the recipe by the book for my Christmas Persian feast, it uses lots of garlic oil, and is super-tasty. However I wanted to make a healthier version so that I could enjoy it guilt-free, so I’ve made a few little changes to the recipe to make it something that you can enjoy as much as you like while you are following Slimming World!

If you haven’t heard of za’atar, it is a spice blend which is becoming more and more readily available- I’ve found it in Waitrose, Sainsburys and Asda. It can be quite expensive compared to other herbs though, so I have made up a big batch of my own (as I get through a lot!) which is a lot more cost effective- you can find the recipe by clicking here: za’atar spice mix

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Butterbean and za’atar dip


  • Author: Pip Payne
  • Total Time: 5 minutes
  • Yield: 6 1x

Description

A delicious dip, healthy and tasty!

Syn-free


Ingredients

Scale
  • 2 tins butterbeans (drained and rinsed)
  • 1 clove garlic (peeled)
  • juice of 1/2 lemon
  • 4 tbsp fat-free yoghurt
  • 1 tbsp za’atar
  • 1/2 tsp salt

Instructions

  1. In a food processor, add in all the ingredients and blend until smooth.

Notes

I like to serve with carrot sticks, pepper sticks, and homemade wholemeal pitta bread.

  • Prep Time: 5 minutes

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