Butter Bean Dip with Mint, Basil, and Lime

By: The Local Palate
Butterbean Spread with Mint Basil & Lime

“There’s more to creamy bean dips than chickpea hummus, and this recipe is a great way to branch out. A scoop of this bright green, fragrant butter bean dip and a handful of crisp crackers or chips is a tempting lunch or cocktail accompaniment, but when used as a spread, this is also a novel way to level up a butterbean sandwich. (Yes, they are a thing.) To lean into the sandwich idea, add thin slices of crisp, cold cucumber, fresh avocado, and righteous tomato between slices of respectable bread.”

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Makes about 2 cups

  • 2 cups (10 ounces) shelled fresh green butter beans
  • 1 teaspoon salt, plus more to taste
  • ¼ cup lightly packed mint leaves, coarsely chopped
  • ¼ cup lightly packed basil leaves, coarsely chopped
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • Juice of 1 lime
  • 1 teaspoon dukkah or toasted benne seeds
  • Pita or crisp crackers for serving
  1. Pick through beans to remove any bits of hull and rinse them in changes of cool water until beans are no longer sticky and water is clear. Pour into a medium saucepan, cover with cool water to a depth of 1 inch, and add salt. Bring to a boil, reduce heat, and simmer over medium until tender, 15 to 30 minutes, depending on size and freshness of the beans. Skim away any foam. Strain beans and reserve about ¼ cup of cooking liquid.
  2. Transfer beans into bowl of a food processor. Add mint and basil and pulse until mixture is finely chopped, scraping down sides of bowl as needed with a rubber spatula. Drizzle in oil and lime juice, and pulse until mixture forms a thick paste that resembles hummus, scraping bowl as needed. If the mixture is dry, add some of the reserved cooking liquid, 1 tablespoon at a time.
  3. Transfer to a serving bowl, drizzle with a little more oil, sprinkle with dukkah, and serve with pita or crackers at room temperature or lightly chilled, or store covered and refrigerated for up to three days.


  • Recipe By
    Sheri Castle

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