Roasted Sweetcorn & Jalapeño Dip
Total Time
20 minutes
Prep Time
0 seconds
Cook Time
20 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 250g sweetcorn
- 240g canned butter beans
- 3 cloves garlic
- 1 oz jalapeño
- 30g sunflower seeds
- 1 teaspoon paprika
- 5-6 tablespoons of almond milk
- 3 tablespoons olive oil
- pinch of sea salt
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Preparation
Step 1
Preheat the oven to 200C (390F), fan setting.
Step 2
Place the sweetcorn onto a baking tray and add 1 teaspoon of paprika, a drizzle of olive oil and a pinch of salt. Mix well and cook for 10-15 minutes until golden. Once cooked, remove from the oven and place into a blender.
Step 3
Add the rest of the ingredients, apart from the almond milk, to the blender and pulse until smooth.
Step 4
Add the almond milk bit by bit until you reach the consistency you like best.
Step 5
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