Serves: 8

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
1/2 avocado, peeled
Juice and zest of 1 lemon
1/4 tsp cayenne pepper
Freshly ground pepper and salt, to taste

6 Low GI wraps
1/2 tbsp olive oil
1 tbsp sesame seeds

To serve:
Extra virgin olive oil
1 radish, finely sliced
Lemon zest
Micro herbs



METHOD

1. Brush one side of a 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.

2. Heat oil in a non-stick fry pan and sauté onion and garlic for 2-3 minutes until soft. Add butter beans 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.

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.