On my quest to come up with a variety of protein rich vegan bread spreads, I made this white bean, pea and mint dip.
1 can white beans drained (ca. 250 g drained)
1 can peas drained (ca. 280 g drained)
2 handfuls dried mint
4 tablespoons lemon juice
1 tablespoon coriander seeds crushed
1/4 cube vegetable stock dissolved in a little bit of water
Salt + pepper to taste
Put all the ingredients into a blender and blend until smooth. Serve on bread or as a dip.
Let me know what you think!