Butter Bean, Avocado & Artichoke Dip with Sesame Crisps
Prep Time
5 Minutes
Cook Time
20 Minutes
Makes
1
Ingredients
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6 Mission Low Gi + Protein Wraps
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2 tbsp olive oil
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1 small white onion, finely chopped
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2 cloves garlic, finely chopped
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400g can butter beans, drained and well rinsed
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200g jar artichoke hearts, roughly chopped
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½ avocado, peeled
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Juice and zest of 1 lemon
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¼ tsp cayenne pepper
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Freshly ground pepper & salt, to taste
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½ tbsp olive oil
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1 tbsp sesame seeds
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To serve:
Extra virgin olive oil
1 radish, finely sliced
Lemon zest
Micro herbs
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Instructions
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Step 1
Brush one side of a Mission Low Gi + Protein Wrap with olive oil and arrange on a baking tray lined with baking paper. Sprinkle with sesame seeds and bake in a preheated oven of 180°C for 10 minutes or until lightly golden and crisp. Remove from oven and transfer crisps to a cooling rack. When cool break into dipping chards.
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Step 2
Heat oil in a non-stick fry pan and sauté onion and garlic for 2-3 minutes until soft. Add butterbeans and artichoke hearts and cook for a further 3 minutes. Remove from heat and transfer mixture to a food processor and blend for 30-40 seconds until smooth. Add avocado, lemon juice, zest, cayenne and season to taste with freshly ground pepper and salt. Place in a bowl, cover and chill until ready to use.
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Step 3
To serve; spoon dip onto a serving plate spreading in a circular motion to form spiral indentations. Drizzle with extra olive oil and garnish with thinly sliced radish, lemon zest and micro herbs. Serve with the sesame crisps.