Bean dip

Ingredients

• Olive oil (1 tbsp)
• Tin of beans (such as cannellini, butter, kidney, borlotti or pinto) (400g/14oz)
• Grated zest and juice of 1 lemon
• Tahini or smooth peanut butter (1 tbsp)
• 1 garlic clove, skinned and crushed
• Salt and black pepper

Instructions

• Drain the beans and rinse well in cold running water.
• Blend the beans into a purée using a food processor or hand blender. Transfer the bean paste to a mixing bowl and add the crushed garlic, lemon zest and juice, olive oil and tahini. Stir all the ingredients together well and season with salt and pepper to taste.

Tip

Delicious served on a baked potato or with roasted vegetables. To make the mixture a little softer, add some water and mix to the desired consistency.

Benefits

• Suitable for people with a dry or sore mouth
• Suitable for people with problems chewing
• Suitable for vegetarians
• Suitable for people with loss of taste or smell
• Quick and simple recipe

Nutritional information

Energy 161.9kcal; Protein 5.9g; Total fat 11.7g (of which saturates 1.7g); Carbohydrate 8.3g; Fibre 2.9g.

Thanks to the Oesophageal Patients Association for contributing this recipe.