Recipe of the week: Butter bean and pea dip with mint

Most bean dips are “dense and gluey, with any bean flavor buried under overzealous seasonings,” said Keith Dresser in Cook’s Illustrated. To create a subtler dip, try blending in a lighter vegetable along with a dollop of yogurt. Regular yogurt works fine, but Greek-style yogurt is “far better,” enriching the dip without masking the bean’s flavor.

Butter bean and pea dip with mint

1 small garlic clove, minced

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¼ tsp grated lemon zest plus 2 tbsp juice

1 scallion

1 cup frozen baby peas, thawed and patted dry

one 15-oz can butter beans, 2 tbsp liquid reserved, beans rinsed

¼ cup fresh mint leaves

salt

¼ tsp ground coriander

pinch cayenne pepper

¼ cup plain Greek-style yogurt

extra-virgin olive oil, for drizzling

Combine garlic with lemon zest and juice in small bowl; set aside at least 15 minutes. Cut light-green and white parts of scallion into ½-inch pieces. Reserve dark part of scallion and 2 tbsp peas for garnish.

Pulse lemon juice mix, scallion, remaining peas, butter beans with liquid, mint, ¾ tsp salt, coriander, and cayenne in food processor until fully ground, 5 to 10 pulses. Continue to process until uniform paste forms, about 1 minute, scraping bowl twice. Add yogurt and continue processing until smooth and homogeneous, about 15 seconds. Transfer to bowl, cover, and let stand at room temperature at least 30 minutes. (Refrigerate up to 1 day, but leave at room temperature for 30 minutes before serving.)

Season with salt to taste. Sprinkle with reserved scallion greens, sliced thin, and peas. Drizzle with oil and serve. Makes about 2 cups.