Dreamy Creamy Loaded Bean Dip
Loaded dips are my signature. They’re dishes that I return to time and time again, and they’re the dishes friends and family expect me to bring to gatherings, along with a loaf of freshly-baked sourdough to dip, dunk and schmear with. And this concept doesn’t stop here. The dreamy, creamy loaded guac on the following page is further testament to how special the combination of a creamy base with flavoursome toppings can be.
It’s not often that I call for specific kitchen equipment, but for this recipe a high-powered blender is really important. If you don’t have a good blender, you won’t get a smooth and creamy dip.
Ingredients 17
Bean Dip
2 × 400 g tins lima beans, drained and rinsed
200 g unhulled tahini
1 lemon juice
75 ml olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp sea salt
2 ‒ 4 garlic cloves, crushed
1⁄2 cup water, approximately
Toppings
200 g baby roma tomatoes, halved lengthways
olive oil, for drizzling
Pinch sea salt
Pinch caster sugar (superfine sugar)
1 tsp cumin seeds
Handful kalamata olives, large, halved
Handful capers, large
Handful toasted pine nuts, large
Handful oregano leaves, large
To Serve
sourdough, freshly baked, to serve
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Method 6
To Make The Bean Dip
Place the , , , , , , , and crushed in a high-powered blender or food processor and blend until well combined. Add the – a little at a time – and blend until you have a smooth, creamy dip.
Transfer to a large serving bowl and smooth with the back of a tablespoon. Alternatively, store in an airtight container and refrigerate until ready to use.
Preheat the oven to 160°C (320˚F).
Slice the in half lengthways and put them in a mixing bowl with a drizzle of olive oil, a pinch of , and a pinch of . Toss to combine, then transfer to a baking tray, cut side up, and bake for 40 minutes, or until shrivelled and starting to blacken.
When you’re ready to load up your dip, drizzle it with olive oil, then add , slow-roasted , , , , and .
Serve with freshly baked sourdough, corn chips, crackers, corn fritters or any other delicious morsel you fancy.
Jessica Prescott's tips
If making this for a special event or gathering, you can make both the slow-roasted tomatoes and the dip up to two days ahead, and assemble before serving.
