Sauerkraut & Butter Bean Hummus - Recipe

Sauerkraut and butter bean hummus with nut butter served with lasagna crisps.

Serves

Prep in

10 minutes

Cooks in

15 minutes

Butter beans are so good for your heart and an incredibly good shout to add to your routine if your cholesterol is a bit wonky.

This recipe is a great way to add them into your diet and not even notice.

Key Facts

Good for heart health & cholesterol
Aids digestion
Nutrient dense
Easy recipe

Ingredients

3/4 cup super green kraut (I get mine from Good Nude Food UK)
400g cooked butter beans (around 280g uncooked beans if making your own)
1 heaped teaspoon cashew butter or another nut butter/tahini

TO SERVE
Lasagne crisps (cook brown rice or wholewheat lasagne sheets until al dente, pat dry & bake in a single layer at 190°C for 6-8 minutes on each side until golden),
Chopped red onion, parsley, unwaxed lemon & olives

Preparation

01

Add the a food processor, pulse to chop then blend in your well rinsed beans. Add the cashew/nut butter & blend until beautifully whipped in texture.

Use within 4 days or freeze for up to 3 months.

02

03

04

05

To serve - lasagne crisps (cook brown rice or wholewheat lasagne sheets until al dente, pat dry & bake in a single layer at 190C for 6-8 mins on each side until golden), chopped red onion, parsley, unwaxed lemon & 🫒.