Italian-Style Butter Bean Dip (Pizza!)

Sunday, February 3rd, 2013

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As it happens, butter bean dip is quite similar to hummus – just made with (you guessed it!) butter beans instead of chickpeas. Luckily, my food processor had a much easier go of blending the former vs. the latter. (I’d love to make my own hummus, but it never comes out as creamy as the store-bought stuff!)

The Italian-Style Butter Bean Dip from Vegan Italiano is simple and easy to make: blend butter beans, lemon, juice, and oil and then garnish with black olives and red onions. Tasty, though I think I’d rather swap out the black for kalamata olives for more of a kick. I also doubled with amount of lemon juice for a more spreadable dip, and microwaved the butter beans for 90 seconds beforehand in the hopes that this would make them easier to process. (I’ve yet to test this process with a control, so who knows?)

Much like hummus, butter bean dip is also delicious on pizza! For this mini-pie, I just used some leftover butter bean dip (about half a recipe) in place of red sauce and topped with sundried tomatoes, mozzarella Daiya, and kalamata olives. Singed slightly from a minute too long on the broil setting (hence the extreme closeup), but still tasty.

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Pro tip: since baking will dry out the dip, add some extra water or lemon juice before using. No need to break out the blender, as this is easily done by hand.