Whole Food Matters

This is a recipe i have adapted from Patrick Holford’s Low GL cookbook. I am using butterbeans but the original recipe uses chickpeas – either are delicious. It makes a lovely change from regular hummus and is just as easy to make.

1 tin of unsalted butterbeans drained

1 red pepper

1 tbsp tahini

1 tbsp lemon juice

1 tbsp extra virgin olive oil

1 clove garlic peeled and sliced

1 tsp sea or himalyian salt

1 heaped tsp ground cumin

You’ll need a food processor for this.

Wash and chop the red pepper (removing the seeds) into small pieces. Toss in a little olive oil in a small roasting tin and cook on gas mark 6 or electric 200 for 20 minutes. Leave to cool.

Put all the other ingredients into the food processor and add the cooled pepper. Process until everything is smooth.

Serve with torilla chips or wholemeal pita bread and salad.

Keeps well for a couple of days in the fridge in a covered container.