This is a great alternative spread. Can be used in wraps, on crackers or to accompany meat or fish dishes.
400 gr butter beans – If using dried, leave overnight in water and boil the next day till soft. Tinned butter beans can be used if preferred.
2 tbs olive oil
3 or 4 garlic cloves crushed
White vinegar to taste
Salt and plenty of black pepper, ground
Small handful of basil leaves
Put all the ingredients, except the basil leaves, into a blender and zap till you have a smooth paste. Add the basil leaves, stir into the paste and zap for just a couple of seconds.
This will keep in the refridgerator in a closed tupperware for up to 4 days.