Butter Bean, Avocado & Artichoke Dip with Sesame Crisps

Ingredients

• 6 Mission Low Gi + Protein Wraps

• 2 tbsp olive oil

• 1 small white onion, finely chopped

• 2 cloves garlic, finely chopped

• 400g can butter beans, drained and well rinsed

• 200g jar artichoke hearts, roughly chopped

• ½ avocado, peeled

• Juice and zest of 1 lemon

• ¼ tsp cayenne pepper

• Freshly ground pepper & salt, to taste

• ½ tbsp olive oil

• 1 tbsp sesame seeds

•  

  To serve:

  Extra virgin olive oil

  1 radish, finely sliced

  Lemon zest

  Micro herbs

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Mission Low Gi + Protein Wraps

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Instructions

• Step 1

  Brush one side of a Mission Low Gi + Protein Wrap with olive oil and arrange on a baking tray lined with baking paper. Sprinkle with sesame seeds and bake in a preheated oven of 180°C for 10 minutes or until lightly golden and crisp. Remove from oven and transfer crisps to a cooling rack. When cool break into dipping chards.

• Step 2

  Heat oil in a non-stick fry pan and sauté onion and garlic for 2-3 minutes until soft. Add butterbeans and artichoke hearts and cook for a further 3 minutes. Remove from heat and transfer mixture to a food processor and blend for 30-40 seconds until smooth. Add avocado, lemon juice, zest, cayenne and season to taste with freshly ground pepper and salt. Place in a bowl, cover and chill until ready to use.

• Step 3

  To serve; spoon dip onto a serving plate spreading in a circular motion to form spiral indentations. Drizzle with extra olive oil and garnish with thinly sliced radish, lemon zest and micro herbs. Serve with the sesame crisps.