A simple-to-make snack idea from demo chef Kathy Slack
I think this is too simple to call a recipe, but it’s a real workhorse—great on crisp breads but also a wonderful mash alternative.
1 x 400g tin butter beans, drained
250g peas, podded (or frozen peas, defrosted)
A large glug of extra virgin olive oil
1 lemon, juiced and zested
Place all the ingredients in a food processor or blender and whizz it up until smooth. Season to taste and add some more olive oil if the mixture is too stiff for you.
Serve in a large bowl as a dip with crudités or slather onto crisp breads. It’s also great with salmon.
Recipe: Kathy Slack