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!
Diet: Vegan, gluten free
Time: 15 minutes
• 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
• Salt and pepper • Pinch chili flakes
Blitz everything in a food processor or with a hand blender together and taste for seasoning!