This vegan and glutenfree butterbean dip is a great new alternative to hummus. Packed with fibre, iron and protein it is the perfect easy to make snack.
- 230g butterbeans (one drained tin/pack)
- 1tbsp olive oil
- 1tsp ground pepper
- pinch salt
- Zest & juice of 1 lemon
Place all the ingredients into either a food processor or a bowl if using a stick blender. Blend all the ingredients until you have a smooth consistency. Enjoy with crudites or flax tortilla crisps.
NB – to make tortilla crisp simply slice up flax/wholemeal tortilla wraps, lightly coat in olive oil and spices and then place into a preheated oven (180) for approx 8minutes, flipping over half way.