Air-fryer
Butter Bean and Sundried Tomato Dip
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.
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.
Cooking time3 minutes
Prep time15 minutes
DifficultyEasy
Servings4 portions
- 1 tin of butter beans (400g)
- 20 g Flora ProActiv Light
- 1 clove garlic
- 1 tsp oregano
- 100 g sundried tomatoes
- 1 tbsp tahini
- 2 tsp lemon juice
- 4 tbsp water
- Freshly ground black pepper
To serve
- 4 pitta breads
- 20 g ProActiv Light
- 1 carrot, chopped into batons
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
Method – Air Fryer
- Place all the dip ingredients into a mini blender and blend until smooth
- Air fry the pittas at 190°C for 2-3 minutes, then spread with ProActiv Light and cut into triangles.
- Serve the dip with the pitta triangles and carrot sticks
Nutritional info
| Calories per Portion | Protein g/Portion | Carbs g/Portion | Fat g/Portion | Total Plant Sterols incl. naturally occurring CoFID values g/Portion | Added ProActiv Sterols only g/Portion | Total Total Plant Sterols Intake (% of 2g reference/person)* |
| 261 | 10 | 43 | 7 | 0.54 | 0.54 | 27% |
