Delicious Plant-Based COOKING

CREAMY ARTICHOKE AND EDAMAME DIP

Makes 1 big bowl (enough to serve 4)

150g frozen edamame beans, plus extra to garnish
160g artichokes from a jar (drained weight)
1 x 400g tin of butter beans, plus the water from the tin
1 tablespoon smooth almond butter
1 teaspoon lemon juice
1 garlic clove, ideally roasted, or 1 raw clove, roughly chopped
2 tablespoons tahini salt and pepper

Blanch the edamame beans in boiling water for 2 minutes, before