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Pea and butter bean dip recipe

Pea and butter bean dip recipe

6 ratings

Homemade dips are great for getting kids to try new vegetables and you can easily vary houmous by swapping in a different pulse. This pea and butter bean dip, for example, makes a vibrantly green, creamy snack. See method

  • Serves 4
  • 5 mins to prepare and 10 mins to cook
  • 415 calories / serving
  • Healthy
  • Vegetarian


  • 200g frozen peas
  • 400g tin butter beans, drained and rinsed
  • 40g mature Cheddar, grated
  • 2 small garlic cloves, chopped
  • Zest and juice of 1 lemon
  • 150g carrot batons
  • 60g mangetout
  • ½ deseeded and sliced red pepper
  • 4 wholemeal pittas, toasted
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    18g 25%
  • Saturates

    4g 22%
  • Sugars

    10g 11%
  • Salt

    0.6g 9%

of the reference intake
Carbohydrate 46.8g Protein 15.7g Fibre 11.6g


  1. Blanch 200g frozen peas in boiling water for 3 mins until just cooked through. Drain and put in a food processor. 
  2. Add a 400g tin drained and rinsed butter beans, 40g grated mature Cheddar, 2 small chopped garlic cloves, and the zest and juice of 1 lemon; blitz to a rough paste. While the motor is running, drizzle in 40-50ml olive oil until the mixture has a soft but slightly textured consistency – you might not need all the oil. 
  3. Transfer to a bowl. Serve with 150g carrot batons, 60g mangetout, ½ deseeded and sliced red pepper and 4 toasted wholemeal pittas.
See more Healthy snack recipes

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