Butterbean Hummus with Roast Peppers

Limahl Asmall

28.09.2017

"Butterbeans makes an excellent hummus. Fantastic spread over toast or as a dip for carrots and cucumber."

Cook Time: 20 mins | Servings: 2 | Difficulty: easy

INGREDIENTS

SWAP SHOP

1 red pepper, cut into 8 strips

1 courgette, chopped into sticks

2 tbso olive + 1 tsp

pinch salt and pepper

1 x 400g can butterbeans

1 x 400g can of chickpeas

1/2 tsp salt

1/2 clove garlic, minced

1/2 lemon, juiced

2 slices hot buttered toast

METHOD

Turn on your grill to a high heat.
Add the red pepper strips to an oven tray and season with one teaspoon of olive oil and a good pinch of salt and pepper. Grill near the top of the oven for 12–15 minutes, turning once halfway through.
Drain the butterbeans and add them to a deep pot. Add the remaining olive oil, 3 tablespoons of water, the salt, garlic and lemon juice. Blitz into a smooth paste with a stick blender.
Spread the hummus over the hot toast and top with the grilled peppers.

ADDITIONS

1 tbsp. tahini paste

NOTES

Add in a tbsp tahini for a richer hummus.