This recipe is a nice alternative to the all so common hummus that seems to be lineing our shelves left right and center. It’s a very simple recipe and a lovely flavour and texture that is achieved from the richness of the butterbeans.

This butterbean recipe is particularly popular with our customers, having been introduced by former
Embassy chef Nicola Pledger. It’s been lovingly copied into our big faded book of recipes, and never
fails to brighten up a disappointingly cloudy summer afternoon with its balance between the fresh,
zesty tomato and dill flavours and the hearty butterbeans and feta. We serve it with tabbouleh and
lightly dressed salad leaves, but it’s just a nice on its own with a big chunk of sourdough bread.