This vegetarian-friendly creamy bean hummus with garlic and basil pesto makes an impressive starter. Serve with warm pita breads or as part of a tapas platter.

Ingredients

• 2 x 400 g cans Rhodes Quality Butter Beans, drained
• 90 ml (6 T) olive oil
• 2 garlic cloves, finely chopped
• 30 ml (2 T) tahini paste
• juice and zest of 1 lemon
• salt and coarsely ground black pepper
• to serve: basil pesto and fresh pita breads

Method

1. Place the Rhodes Quality Butter Beans, olive oil, garlic, tahini paste, parsley and lemon juice and zest into a food processor.
2. Process until fine and smooth and season to taste.
3. Place in a bowl and drizzle a few teaspoons of basil pesto over the mix.
4. Heat a non-stick frying pan and toast the pita breads on either side until golden brown.
5. Cut the pitas into triangles and serve warm with the hummus.