This recipe is about simplicity and easy eating. Don’t be concerned by the use of olive oil with the butter beans, good oil will help you digest pulses and lubricate your joints. The liberal use of parsley is excellent for a boost of vitamin C and parsley is plentiful and delicious at this time of year.
For the pitta crisps
3 large whole meal pitta breads
2 tsp finely chopped garlic
¼ tsp salt and ¼ tsp pepper
2 tbsp olive oil to drizzle
2 x stalks of rosemary – optional
For the butter bean dip
2 handfuls of parsley (10 stems) – coarse stalks removed
1 x 400g can of butter beans (drained & rinsed)
3 small cloves of garlic
1 tsp ground cumin
4 tbsp olive oil or to taste
1 tbsp lemon juice
1 tsp salt
½ tsp black pepper or to taste
Pre-heat the oven to 180c/gas mark 4.
Cut the pitta breads into soldiers – 1 cm strips
Place the garlic, salt and pepper & oil in a little bowl, mix together and then rub on the pitta strips and place on an oven tray, add the rosemary stalk if using.
Place in the oven for 6-8 minutes, until very lightly brown.
Meanwhile, place the garlic, parsley, cumin, lemon juice, salt and pepper into the food processor bowl, add two tbsp of oil and blitz until the ingredients are smoothly blended.
Now add half of the butter beans and add two more tbsp of oil and blitz once again until you have a smooth consistency.
Add the second half of butter beans, blitz so that all the flavours have mixed together and the seasoning is even. Taste and season accordingly.
Decant into serving bowls, drizzle a little olive oil over the top, garnish with a parsley leaf and serve.
Cook’s Tip 1: Squeeze a little lemon juice over the top for a sharper flavour tone.