Serves 2


This is absolutely yummy, really healthy …..

What I did!

Empty a small tin of butter beans into a food processor, add half a crushed garlic clove, a good pinch of sea salt and half a teaspoon of fennel seeds.  Then add 1 dessert spoon of tahini, 1 dessert spoon of olive oil, half a handful of either flat leaf parsley or fresh coriander (I can’t remember which I used) and  a good squeeze of lemon, and blend to a smooth puree.  If your mixture is too thick, add a teaspoon of water at a time until the right consistency is achieved.

Delicious served with rice cakes, Ryvitas or flatbreads or off fingers!

Adapted from River Cottage Veg

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