•
2 cans butterbeans (aka lima beans) drained and rinsed well
• 1 garlic clove
• Salt and pepper to taste
• The white part of 2 spring onions, roughly chopped
• 8 Tbs dairy free milk (unsweetened)
• 2 tsp Dijon mustard or similar
• A few thyme leaves
• Extra virgin olive oil
Blend all of the ingredients (except the thyme and oil) until smooth, using a hand mixer, food processor or blender. Warm on low for 5 minutes stirring occasionally. Spoon into a serving bowl or plate, scatter the thyme leaves on top and drizzle with the oil.