Butter Bean and Spinach Smash

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I never thought I’d be the kind of person to own a book called “The Detox Bible”. I don’t believe in detox diets – namely because I feel our bodies are perfectly capable of doing all the detoxification that they need, and don’t need magical juices or powders to help them along. I also don’t believe in “bad” foods that must be avoided at all costs, unless of course, you have an allergy. Nevertheless, when a local bookshop was having a sale on cookbooks and slashing prices by 75%, I’m willing to be more open to things.

I have to say, this book pleasantly surprised me. It’s wheat, refined sugar and dairy free (all of which I happily ignore when it suits me), but really, it’s pretty well balanced. It’s more often a case that these recipes are naturally free of these devil ingredients, than a case of the authors moving heaven and earth to swap these perfectly fine ingredients with ridiculous substitutions. I appreciate such common sense approaches, even if I don’t subscribe to the core philosophy.

Anyway, I digress. This dip is why I bought the book. It’s the first page I opened to when I was flicking through it at the store, and I was immediately sold. I love beans. Like, LOVE beans. My family aren’t quite as enthusiastic, so while I use them regularly, I rarely make them the star of the dish… Until now. Combined with an array of crudités, this dip makes an extremely healthy, delicious, filling and cheap work lunch that will make you feel like some kind of nutritionally superior god/dess for only 240 calories (it’s 170 by itself). Did I mention it’s delicious?! Because, seriously, even I was taken aback with just how GOOD this is. Off a spoon, with crackers, as a bed for your egg – it just works with everything, and my new addiction.

Serves 2

Ingredients

2 handfuls of baby spinach (about 25g)

400g butter beans, drained and rinsed (butter beans are lima beans – I had no idea!)

1tsp olive oil

1tbs lime juice

Salt and pepper to taste

1 cup chopped raw vegetables to serve

Method

  1. Place all ingredients except the crudités into a blender and pulse into a chunky consistency (you can make it completely smooth if you prefer. I like it chunky – the butter beans are creamy enough to provide a lovely texture). If it won’t break down, add a teaspoon of water to help it along.
  2. That’s it. It couldn’t be easier.

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