New logo small Recipes Recipes Collections Collections
1585b92d8cc0a9658bf82adc158cd20b2f5c8428 data


  • Timer Prep 15 min
    Cook 15 min
  • Chart 129.0 cal/
  • Chef hat Medium


Roughly chop the onions. Chop the garlic cloves. Drain the tinned butterbeans. Juice the lemons. Drain the capers. Discard the stalks and chop the parsley.


  1. 1 In a saucepan garlic and fry until fragrant, and then stir in the butter beans and stock.
  2. 2 Bring to a boil then reduce the heat, and, heat the olive oil over a medium heat.
  3. 3 Add the onion and cook until soft, but not coloured.
  4. 4 Add the cook gently for 5 mins. Leave to cool.
  5. 5 In a food processor, blitz the cooled bean mixture and anchovies with a pinch of salt until smooth.
  6. 6 Stir in the lemon juice and season to taste.
  7. 7 Add a splash of water or stock if the dip is still thicker than you’d like.
  8. 8 Put in a bowl and top with the capers and parsley.
  9. 9 Finish with a drizzle of extra virgin olive oil.
  • Average per serving
  • Calories 129.0kCal
  • Fat3.0g
  • Saturated0.4g
  • Salt2.4g
  • Carbohydrates15.0
  • Sugar2.7g
  • Protein7.7g
  • Fibre5.9g