Butter Bean & Basil Dip - cooking recipe

Ingredients

1 (425 g) can butter beans
1 medium zucchini
1 garlic clove, to taste (optional)
4 tablespoons nutritional yeast flakes (available from health food store)
10 basil leaves
salt and black pepper

Preparation

Wash the Zucchini, but leave it whole.
Cook in a pan of simmering water until very soft - about 20 minutes.
Drain and rinse the butter beans. Top and tail the Zucchini, squeeze most of the water out of it and chop roughly.
Put all ingredients into a blender or food processor and puree until smooth.
Leave for flavours to blend for at least 30 minutes, then serve with dippers such as breadsticks or carrot sticks.