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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.

Prep time15 minutes
Cooking time3 minutes
Servings4 portions
DifficultyEasy

Ingredients

1 tin of butter beans (400g)
100g sundried tomatoes
1 clove garlic
1 tsp oregano
20g Flora ProActiv Light
1 tbsp tahini
2 tsp lemon juice
4 tbsp water
Freshly ground black pepper

To serve

1 carrot, chopped into batons
4 pitta breads
20g Flora ProActiv Light

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Instructions

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 Flora ProActiv Light and cut into triangles.
Serve the dip with the pitta triangles and carrot sticks

Nutritional info

Kcals per Portion	Protein g/Portion	Carbs g/Portion	Fat g/Portion
323	12	42	11

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