Butter Bean and Pea Hummus

Butter Bean and Pea Hummus on Rye Bread

SWITCH UP YOUR TRADITIONAL AVO TOAST

An exciting twist on the traditional chickpea hummus! Almost a cross between hummus and smashed avo (if I can go that far?!). This hummus is super quick to make and really easy. It is packed full of protein from the butter beans and the peas and has a wonderful fresh taste from the lemon juice and apple cider vinegar.

It can be used in a variety of ways - spread across bread, used as a dip with crudites or pitta or dolloped on top of salads, so you are not short of options!

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Serves: approx 4 people for a rye bread topping. Cooking Time: 5 minutes

INGREDIENTS

- 1 tin of drained butter beans

- 1/2 cup garden peas (quickly cooked from frozen)

- 3 tbsp lemon juice

- 2 tbsp olive oil

- 2 tbsp apple cider vinegar

- Salt and Pepper to taste

METHOD

1) Place the butter beans, peas, lemon juice, olive oil, apple cider vinegar and salt/pepper into a food processor and blend until a chunky consistency is formed (if you like your hummus really smooth, then continue to blend)

2) Spread on top of toasted rye bread with a couple of spinach leaves and some extra cracked black pepper. Alternatively, serve as a dip with crudities or pitta.

Happy Cooking!

Ruth xxx