Loaded Coco Bean Dip

Ingredients

For the Dip:

• 90g Coco Beans (soaked overnight and boiled until tender)
• Juice of ½ Lemon
• 1 Small Garlic Clove, minced
• 2 tbsp Tahini
• 2 to 3 tbsp Good Quality Olive Oil (adjust to taste)
• Salt, to taste

For the Herby Salad Topping:

• 90g Coco Beans (soaked overnight and boiled until tender)
• 1 Small Handful Fresh Herbs (e.g. dill and coriander), finely chopped
• 2 Spring Onions, thinly sliced
• Squeeze of Lemon Juice
• Olive Oil

Method

1. Once soaked, add your coco beans to a saucepan with water. Bring to the boil, then simmer for 30-40 minutes until tender. Then drain and allow to cool.
2. To make the dip, add half of the cooked coco beans to a food processor with lemon juice, garlic, tahini, olive oil, and a pinch of salt. Blend until smooth and creamy. Adjust consistency with a splash of water or more olive oil if needed.
3. Next make your salad. In a small bowl, combine the remaining beans with chopped herbs and spring onions. Season lightly with salt, and if desired, add a drizzle of olive oil or a squeeze of lemon juice.
4. Spoon the bean dip onto a plate and top with the herby salad. Finish with a final drizzle of olive oil, a squeeze of lemon, and a pinch of sea salt.
5. Enjoy on its own or with chunky bread!