Quick Butterbean, Red Pepper and Basil Spread
Good on crostini, toast, rice cakes, oat cakes…or as a dip with veggie sticks. If you get a wiggle on, this takes 5 minutes or so to set up, chop the pepper and blend the rest.
Top tips: carrot sticks are widely available if you have no time to chop your own!
Total time
5-10 minutes
Meal
- soups-starters
- sides-light-meals-and-salads
Servings
4
Ingredients
- 425g/15oz can butter beans
- 1 tbsp freshly squeezed lemon juice
- 1 garlic clove, crushed (or just blend it with everything)
- 4 sprigs basil
- 1 small red pepper, deseeded and very finely chopped
- Salt and freshly ground black pepper
- Optional: 1-2 tbsp extra-virgin olive oil, drizzled on top
ALL KITTED OUT
Tin opener; chopping board and knife; blender; citrus squeezer
Instructions
- Drain the beans under cold water. (Keep the bean water – aquafaba – to use in vegan meringues, cakes etc. Store in an airtight container in the fridge for a few days)
- Blend everything except the red pepper and whizz to a purée. Mix in the red pepper and season with salt and freshly ground black pepper.
- If making the non-reduced fat version, drizzle the olive oil over the top and serve.
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