The ultimate party dip which will accompany most dishes but is also perfect on its own served with carrot sticks or rye toast.

Ingredients (serves 4)

150g frozen edamame beans,
plus extra to garnish
160g artichokes from a jar (drained weight)
1 x 400g tin of butter beans, plus the water from the tin
1 tablespoon smooth almond butter
1 teaspoon lemon juice
1 garlic clove, ideally roasted, or 1 raw clove roughly chopped
2 tablespoons tahini
salt and pepper

Method

Blanch the edamame beans in boiling water for 2 minutes, before draining and placing in a food processor with the rest of the ingredients. Pulse until smooth then check the seasoning before transferring to a serving bowl. Serve with the extra edamame beans sprinkled on top.

Ella Woodward is the face behind the uber successful Deliciously Ella empire. Ella’s latest book features their most popular dishes and shows just how fun and delicious natural foods can be. From laid-back lunches to simple weeknight suppers and grab-and-go snacks, the book features the recipes that Ella’s thousands of customers have been asking for since the first deli opened.

To buy her book click here.

 

 

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