Quick Butterbean, Red Pepper and Basil Spread

Quick Butterbean

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!

Gluten free
Wheat free
Kids recipe
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Total time

5-10 minutes


  • soups-starters
  • sides-light-meals-and-salads




  • 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

Tin opener; chopping board and knife; blender; citrus squeezer


  1. 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)
  2. 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.
  3. If making the non-reduced fat version, drizzle the olive oil over the top and serve.

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