Keeping lunch time interesting and varied in hot weather is a little bit of a challenge, so I thought I would share one of this weeks lunches that was successful.
Simple enough for my daughter to help make, and therefore try, this sesame and white bean ‘hummus’ of sorts was quick, delicious and made for a nice change to the usual chickpea version.
Sesame and White Bean Hummus
1 can (about 2 cups) white kidney beans, drained and rinsed
2 tbsp sesame butter
1/2 lemon, zest and juice
3 tbsp freshly chopped mint and parsley
1 garlic clove, crushed
1 tbsp extra virgin olive oil
Salt and pepper to your taste
*Topped with some black sesame seeds
1. Whizz all ingredients in a food processor, scraping down the sides between bursts, until at desired texture. Add a drizzle of water to help combine if necessary. Taste and season with salt and pepper
2. Serve with any salad or veggies and some toasted wraps
This keeps in the fridge for a few days and obviously can be adapted with different herbs, flavours and nut butters. Enjoy x