Butterbean Spread

Condiments make my world go round. Most weeks I whip up hummus, aioli and a random sauce or two for the week ahead to make dinner and lunch life easier. I was pretty excited that this scrummy wee spread turned out so tasty the first time I made it and it now something I whip up regularly as it is so quick and versatile!

Today we enjoyed it with some simple zucchini and carrot fritters and home made blue corn chips (recipe coming soon), but it would go super well with seed crackers, fresh sourdough or hummus substitute if you are feeling a bit lazy. Cough, cough...that may or may not have been how this baby was created. 🤔 😂

I used canned butterbeans today, but you could soak and sprout them if you have time on your side...

Ingredients:

1 can butter beans

1 Tbs extra virgin olive oil

1 clove of fresh or 2 cloves of roasted garlic

Juice of half a lemon

Method:

1. Crush garlic if using fresh, or squeeze soft roasted garlic in if using roasted (if you have time to pop a few cloves in with a roast the night before, it really does add a beautiful flavour!)

2. Blitz in a mini food processor until combined but a little textured (not pureed!)

Voila!

x Bee

Gluten, dairy, refined sugar, nut, egg & soy free, vegan