Butterbean dip


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.

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