This is such a refreshing and delicious alternative to hummus, using mainly store cupboard ingredients. It works well as a dip with crudités or toasted pitta, or simply smothered on toast. It is full of prebiotic fibre which is great for feeding all those gut bugs (microbiota) that are so important to our overall health and immunity. If you are struggling to get in your recommended 30g of fibre a day this will really help!
The lemon really adds to the flavour. If you have time (and some red peppers) the roasted red pepper sauce is a great addition, but the dip is equally delicious without it.
Ingredients
(serves 6 as a canapé/ with crudités)
Tin of butterbeans, drained
Tin of artichoke antipasti, keep the oil
Zest and juice of 1/2 a lemon
salt to taste
Optional garnish with roasted 2 red peppers
Optional garnish with pine nuts or walnuts.
Method
It doesn’t get much more simple than this.
- Blend the butterbeans, artichoke, lemon juice and zest, slowly adding some of the artichoke oil until you reach the desired consistency. I like it smooth but still with a little bit of texture.
- If you wish, you can roast 2 red peppers at 180 celcius for about 25 minutes. Once cooled, remove the skins and blend until smooth.
- Pour the roasted red pepper sauce over the dip.
- Garnish with some toasted walnuts or pine nuts
- Enjoy!
