Butter Bean and Sundried Tomato Dip

Ingredients

1 tin of butter beans (400g) 
100g sundried tomatoes 
1 clove garlic 
1 tsp oregano 
20g Flora ProActiv Light 
1 tbsp tahini 
2 tsp lemon juice 
4 tbsp water 
Freshly ground black pepper 
 
To serve 
1 carrot, chopped into batons 
4 pitta breads 
20g Flora ProActiv Light 

 

Preparation time: 10 minutes
Cooking time: 2 minutes

Serves: 4

Nutrition: Per serving
Energy
327 Kcal
Fat
9.7g
Saturates
1.6g
Sugars
6g
Salt
1.05g

This tasty Mediterranean inspired dip makes a change from houmous using chickpeas. As well as providing a portion of plant sterols per serving, it also provides a source of protein* and is completely plant-based.  

Ingredients

1 tin of butter beans (400g) 
100g sundried tomatoes 
1 clove garlic 
1 tsp oregano 
20g Flora ProActiv Light 
1 tbsp tahini 
2 tsp lemon juice 
4 tbsp water 
Freshly ground black pepper 
 
To serve 
1 carrot, chopped into batons 
4 pitta breads 
20g Flora ProActiv Light 

Method

Place all the dip ingredients into a mini blender and blend until smooth. 

Toast the pittas, slice open and spread inside the pittas with the Flora ProActiv. Cut into triangles. 

Serve the dip with the pitta triangles and carrot sticks.  

*10.8g of protein per serving.

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