Heart-healthy and vegetarian-friendly, this butterbean dip with 'crisps' is great as a midday snack.
- 15 mins
FOR THE BUTTERBEAN DIP
- 1 ½ cups cooked IMBO Kidney Beans
- 1 garlic clove, crushed
- 30ml lemon juice
- 60ml olive oil
- 5ml ground cumin
- 2 wholewheat wraps, vegetable sticks (like carrots, baby corn and sugar snap peas)
- For the butterbean dip, blitz together all the ingredients until smooth. Season.
- Preheat oven to 180°C. Place the wraps, in a single layer, on a baking tray. Bake for about 5-8 minutes or until crisp. Set aside to cool slightly. Break into pieces. Serve with the dip and vegetables.
MAKE-AHEAD Freeze individual portions of the dip. Defrost overnight in the fridge or pack directly into lunchboxes for later in the day.
Did you know: although people talk about “butter beans” – the correct name is kidney beans.
Magazine issue date: February, 2016