Pantry hacks: Butterbeans – Food & Home Magazine

Ingredients

• drizzle of olive oil
• 1 peeled and minced garlic clove
• 15ml (1 tbsp) Dijon mustard
• pinch dried chilli flakes
• 2 x 400g tins drained and rinsed butterbeans
• large handful chopped fresh dill leaves
• good squeeze of lemon juice
• salt and freshly ground black pepper
• 2 wheels of feta
• 1 x 400g tin drained and rinsed butterbeans
• 30ml (2 tbsp) tahini
• 45ml (3 tbsp) olive oil
• juice of ½ lemon
• 5ml (1 tsp) paprika
• olive oil
• warm bread for dipping
• 200g cooked flaked smoked snoek
• 5ml (1 tsp) Dijon mustard
• handful fresh chives
• zest of 1 lemon
• 50g buckwheat flour