I used to have a version of this dish every summer during my holidays in Bulgaria. Having a Bulgarian Grandmother and holiday house in Bulgaria meant many summers spent eating delicious summer produce. This was one of those dishes I would request frequently and enjoy immensely. This version has a few modern tweaks but still take me back withe very mouthful.
- For the Butter Bean Dip
- 400 g (14 oz) dried butter beans (lima beans), or use tinned
- 60 ml (2 oz / 1/4 cup) coconut cream
- juice of 1/2 lemon
- pink Himalayan salt and black pepper, to taste
- chopped parsley or coriander (cilantro), to serve
- chopped nuts and seeds, to serve For the Sticky Sweet Leeks Topping:
- 80 ml (21/2 oz / 1/3 cup) olive oil
- 1 leek, finely chopped, greens and all
- 1/2 teaspoon chilli flakes (red pepper flakes)
- 1 tablespoon maple syrup
- 1 teaspoon sweet paprika
1. Cook the beans following the packet instructions or choose the easy route and use good quality cooked butter beans from a tin.
2. In a blender, blitz all the dip ingredients together until you have a fine, smooth, creamy dip. Spoon out into a semi-deep bowl or plate and give it a swirl over the base.
3. For the topping, heat the olive oil in a pan over a medium heat and cook the leek for about 10 minutes until it starts to soften. Add some salt to taste along with the chilli flakes, maple syrup and paprika and cook for another 5-10 minutes until you have a sticky, beautiful texture.
4. Spread the topping evenly over the top of the dip and drizzle with the lovely scented oil that is left in the pan.