This recipe actually happened by accident when myself and my friend Gill were making a roast tomato hummus for a dinner party with friends and realised what we thought was a tin of chickpeas was in fact a tin of butterbeans, but what a great accident it was.
The butterbeans worked really well with the roast tomatoes to create a smooth and silky but rich flavoured dip, a little thicker than your typical dip and a little more silky than your typical hummus. We even used the left over dip as the base of a pasta sauce the next day and it was amazing.
3 large roma tomatoes – cut in quarters
1/2 cup/125ml good quality extra virgin olive oil
2 garlic cloves
1/2 cup fresh basil
1 tin of butterbeans (drained & rinsed)
2tbsp/30ml lemon juice
Salt & pepper
Food processor, NurtiBullet or some sort of blender
Preheat oven to 180 degrees celcius
Line tomatoes on baking tray, brush with olive oil, season with salt and roast for 20 – 25 minutes.
Once roasted remove from oven and let cool for a few minutes. Once slightly cooled add tomatoes to food processor with half of the basil and garlic and blend until smooth. After blending do a quick taste test and add the rest of the garlic and basil if desired.
Scarpe down the side and add the butter beans, olive oil and one tablespoon of the lemon juice. Blend until smooth and taste again before adding more lemon juice and seasoning with salt and pepper.
Blend once more until smooth.
Serve in a dipping bowl garnished with a drizzle of olive oil and some basil leaves.