Quinoa Crispbread with White Bean & Artichoke Dip
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.
  • 1Pack Le Pain des Fleurs Quinoa Crispbreads
  • 280g Jar of Artichokes in oiluse the artichokes and the oil
  • 1Tin Butter Beansdrained
  • 1Clove garliccrushed
  • 1Tbsp Lemon juiceto taste
  • Pumkpkin Seedsas desired
  • Extra virgin olive oilto drizzle
  1. Add all the ingredients for the dip into a food processor, blitz until smooth.
  2. Spread on the crispbread. Top with pumpkin seeds, fresh cress and a drizzle of extra virgin olive oil.
Recipe Notes

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.