Bean Spread

This is my go-to protein food for bub at least 3 to 4 times a week. Great spread on rice cakes, corn tortillas, jacket potatoes, veg fritters and spinach and sweet potato muffins. Add more or less lemon and garlic depending on taste. The chickpea version is basically hummus without the tahini paste. Keeps in the fridge for a couple of days covered in cling film or in an air tight container.

1 tin cannellini beans, butter beans, cooked and shelled broad beans or chickpeas
2 tablespoons olive oil
1/2 clove garlic
2 tablespoons lemon juice

Blanche the garlic clove in a cup of hot water. This will just take the edge off any raw garlic flavour. Place olive oil and lemon juice in the bottom of a processor. Rinse the beans and add to food processor. Blend on high for a few minutes or so, scraping any beans from the sides at regular intervals. Crush the garlic and mix through, making sure the garlic is well incorporated. If mixture still does not come together, add tablespoons at a time of water, oil or lemon juice depending on preference.

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