Dip It – In This Spiced Butter Bean Dip


  • 1 x 410 g can Rhodes Butter Beans
  • 45 ml (¼ C) lemon juice
  • 30 ml (2 T) olive oil
  • 5 ml (1 t) cumin
  • 5 ml (1 t) paprika
  • salt
  • a little extra olive oil for drizzling
  • 15 ml (1 T) dukkah
  • 2 fresh flatbreads


  1. Drain the Rhodes Butter Beans and rinse well under running water.
  2. Place the beans, lemon juice, olive oil, cumin and paprika into the bowl of a food processor.
  3. Process the bean mixture to a smooth puree.
  4. Season to taste.
  5. Drizzle the top of the bean dip with the extra olive oil and sprinkle the dukkah over the top.
  6. Serve with warm flatbread.


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