Butter Bean and Pea Dip with Mint
A bright, velvety spread that swaps heavy starch for fresh spring flavors
Why This Recipe Works
This dip avoids the pastiness of traditional bean spreads by balancing buttery canned beans with sweet baby peas and Greek yogurt. It is a bright, herbaceous alternative to hummus that comes together in minutes.
Instructions
Pulse the garlic, lemon zest, lemon juice, peas, butter beans, mint, white and light green scallion parts, salt, coriander, and cayenne in a food processor until the mixture is mostly smooth but still retains a fine texture, about 30 seconds.
Add the yogurt and reserved bean liquid. Process until the dip is creamy and fully combined, about 15 seconds. If the consistency is too stiff for dipping, pulse in a teaspoon of water at a time until it is supple and spreadable.
Transfer the mixture to a shallow bowl and use the back of a spoon to create a few decorative swirls. Drizzle with olive oil and scatter the sliced scallion greens over the top. Serve immediately while fresh and bright green.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
What substitutions can I make?
- plain Greek yogurt: 2% or 0% Greek yogurt can be used, though whole milk yogurt provides the best texture
