Roasted Red Pepper Butterbean Hummus*

• 1 x 400g tin of Butterbeans - drained and rinsed. (Save the water to make aquafaba mayo)

• 1 jar Frontier Foods Roasted Red peppers

• 3 tablespoons Frontier Foods Tahini

• 1 garlic clove - crushed

• 2-3 tablespoons filtered water depending on the consistency desired

• Juice of half a lemon

• Salt and pepper to season

• A slug of olive oil

---

- Blend all the ingredients except the red peppers till a silky smooth consistency is achieved. Pulse in the red peppers. I like a little texture so I don’t over blend them. Drizzle with olive oil and serve immediately.

It will keep for up to 5 days stored in an airtight container in the fridge.

---

*Thank you to Frontier Foods for Collaborating with me on this post. For stockist information and to shop the range see >here<