Butter Bean Dip:

  • 1 x Can 400g of Butter Beans (drained and washed)
  • 1.5 x Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Tahini
  • 1 x Garlic Clove (crushed)
  • The juice of 1/2 a lemon
  • Smoked paprika for garnish

Purple Sweet Potato Wedges:

  • 2-3 purple potatoes (depending on how many you are making it for- 1 per person).
  • Fresh Thyme or Rosemary
  • 1 x Tbsp Olive Oil
  •  Generous pinch of Himalayan salt



Butter Bean Dip:

Been all the ingredients in a food processor. You may want to add a bit more oil or water depending on your preferred consistency.

Pour the mix into a nice serving/dip bowl and use a knife to even it out.

Sprinkle over a pinch of smoked paprika and a drizzle of olive oil. Leave to one side until the wedges are ready.

Purple Sweet Potato Wedges:

Pre-heat the over to 200 degrees (fan)

Chop the wedges into chunks (not too thick otherwise they will take ages to cook)

Sprinkle over the fresh herbs of your choice, salt, olive oil and then massage the potato wedges until each is covered.

Pop in the oven for around 30-40 minutes until soft through. Turn the wedges half way to make sure each side gets crispy.