Recipes
Lemon and bean spread
Season :All
Servings :6
Diet :Vegan, gluten free
Time :15 minutes
Difficulty :Easy
Fresh, quick and easy! This is my go-to spread which I make over and over again, it never bores. Serve it on sourdough toast with some roasted red pepper, rocket, a drizzle of extra virgin olive oil and some sea salt flakes!
INGREDIENTS
- 250 gr. cannellini beans from a jar or tin
- 170 gr. of defrosted peas
- The juice of one lemon
- 2 tbsp. tahini
- Roasted clove of garlic
- Pinch chili flakes
- Salt and pepper
PREPARATION
- Blitz everything in a food processor or with a hand blender together and taste for seasoning!
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