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Quinoa Crispbread with White Bean & Artichoke Dip

By: :Lavida Food

Le Pain des Fleurs Quinoa Crispbreads are ideal for lunch or as a side to a main dish. Light and crispy they are perfect to dip, try shop bought hummus for a quick bite, or this delicious home made Mediterranean style dip for something extra special.

Quinoa Crispbread with White Bean & Artichoke Dip

Rated 5 stars by 1 users

Servings

4

Author:

Lavida Food

This simple dip also works well as a topping for canapes (just slice the crispbread into small triangles!) served with a glass of cold bubbles. The recipe is gluten free, wheat free, dairy free, vegetarian and vegan.

Image of Quinoa Crispbread with White Bean & Artichoke Dip

Ingredients

1 Pack Le Pain des Fleurs Quinoa Crispbreads
280 g Jar of Artichokes in oil use the artichokes and the oil
1 Tin Butter Beans drained
1 Clove garlic crushed
1 Tbsp Lemon juice to taste
Pumkpkin Seeds as desired
Extra virgin olive oil to drizzle

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Directions

Add all the ingredients for the dip into a food processor, blitz until smooth.
Spread on the crispbread. Top with pumpkin seeds, fresh cress and a drizzle of extra virgin olive oil.

Recipe Note

Le Pain des Fleurs Quinoa Crispbread is available to buy online from Ocado.

Keep the dip in the fridge (if you have any left!) in an airtight container and eat within 2 days.

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