This creamy, tangy dip gets its gut-friendly boost from kefir and a smoky drizzle — perfect for scooping with crisp, crunchy crudités
| Created by | Spinneys |
| Prep time | 2 minutes |
| Serves | 6 |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFZest the lemon. Drain and rinse the butter beans (reserve a few tablespoons of the canning liquid).
Set aside 2 artichokes from the jar, then place the remaining artichokes in a food processor along with the drained butter beans, kefir, ground cumin, lemon zest and a squeeze of lemon juice. Season with salt. Blitz until smooth. Add a little of the reserved butter bean liquid, 1 tablespoon at a time, to loosen, if needed. Transfer to a serving bowl.
To make the smoked paprika oil, roughly chop the cashews. Heat the olive oil in a small frying pan over a medium heat, then stir in the smoked paprika and cashews. Cook for 1–2 minutes until fragrant, then remove from the heat and set aside to cool slightly.
Drizzle the olive oil and the smoked paprika oil over the dip.
Thinly slice the reserved artichokes and arrange on top. Chop the parsley and scatter over the dip.
Serve the dip along with the fresh crudités.
