INGREDIENTS

1 tin butter beans drained and washed

250gms baby spinach

4 tablespoons hulled tahini

1 teaspoon lemon juice

½- ¾  cup olive oil

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METHOD

1. Place all ingredients in a food processor or blender and blend until creamy

2. Place dip in an airtight container and store in the fridge for up to 4 days

SUGGESTIONS AND TIPS;

Adding garlic or chilli to this dip slightly changes the flavour, as well as adding some spring onions finely diced and mixed through the finished dip.

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