Meals and Courses

  • 425 g (14 oz) can flageolet beans, drained
  • 125 g (4 oz) cream cheese
  • 2 garlic cloves, chopped
  • 3 tablespoons pesto
  • 2 spring onions, chopped
  • 1 tablespoon olive oil
  • salt and pepper
  • cucumber sticks
  • 4 pitta bread

Put the beans, cream cheese, garlic and 2 tablespoons of the pesto in a food processor or blender and blend until smooth.

Add the spring onions and salt and pepper to taste and blend for 10 seconds. Spoon into a dish and chill until required. Mix the remaining pesto with the olive oil and drizzle on top before serving with cucumber sticks and pitta bread lightly toasted and cut into thick strips.

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