200 g cooked peas
1 garlic clove, crushed
1 tbsp tahini
squeeze of lemon
1 tbsp cooked cannellini beans, from a can
2 tbsp olive oil
strips of pitta bread and raw vegetables to serve
- Blitz all the ingredients together using a hand blender or food processor. Add 1-2 tbsp water, then blitz again. Transfer a portion to a pot and add to a lunchbox with pitta bread strips and veg sticks. Keep the rest chilled for up to 3 days.