Try this combination for antipasto or as a sandwich spread.
Prep time:5 mins
Cook time:0 mins
- 400g can Edgell Butter Beans, drained
- 1 tablespoon lemon juice
- 1 clove garlic, peeled
- 1 teaspoon fresh rosemary leaves
- Olive oil for drizzling (optional)
- Extra sprigs of rosemary for garnish
Place drained Edgell Butter Beans, lemon juice, garlic and rosemary leaves into a food processor and blend until smooth.
Spoon into a serving dish and drizzle with olive oil if desired, serve with pita bread or crackers and garnish with extra rosemary.
Serve with warmed bread for an extra tasty treat.