Lemony Snackit Dip Recipe | Abel & Cole

Lemony Snackit Dip

Cooking time
Serves2-4 people
Vegans Gluten-free diets
Lemony Snackit Dip

A great way to ensure you eat up all your weekly veg is to chop up a load at the beginning of the week and store them in a little tub in your fridge. This quick dip will entice you further. It’s an instant lunch and a healthy ready made snack.

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  • 1 tin of butter beans, drained (or any bean - kidney, chickpeas, etc.)
  • A handful of toasted almonds or cashews
  • 1 garlic clove, peeled
  • Juice from 1 lemon or 2 limes
  • A few glugs of olive oil
  • Sea salt
  • Freshly ground pepper
  • A handful of herbs (chervil, parsley, coriander, thyme, rosemary... whatever you've got)
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1. Pop everything in a blender or food processor. Blitz till smooth, adding a splash of water or more olive oil, if needed. Taste. Adjust seasoning.
2. Spoon into a lidded pot. Gloss with oil. Cover and keep for 3-4 days in the fridge.
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Easy and quick little whiz up for lunch - very tasty with crackers or toast and some smoked mackerel, for example. Loved it!