Butterbean Hummus with Roast Peppers

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Butterbean Hummus with Roast Peppers

Limahl Asmall

"Butterbeans makes an excellent hummus. Fantastic spread over toast or as a dip for carrots and cucumber."

Cook Time: 20 mins | Servings: 2 | Difficulty: easy

1 red pepper, cut into 8 strips
1 courgette, chopped into sticks
2 tbso olive + 1 tsp
pinch salt and pepper
1 x 400g can butterbeans
1 x 400g can of chickpeas
1/2 tsp salt
1/2 clove garlic, minced
1/2 lemon, juiced
2 slices hot buttered toast

  1. Turn on your grill to a high heat.
  2. Add the red pepper strips to an oven tray and season with one teaspoon of olive oil and a good pinch of salt and pepper. Grill near the top of the oven for 12–15 minutes, turning once halfway through.
  3. Drain the butterbeans and add them to a deep pot. Add the remaining olive oil, 3 tablespoons of water, the salt, garlic and lemon juice. Blitz into a smooth paste with a stick blender.
  4. Spread the hummus over the hot toast and top with the grilled peppers.

1 tbsp. tahini paste

Add in a tbsp tahini for a richer hummus.