Tuscan Bean Dip

Serves 6

350g soy beans, frozen
75g sunflower seed paste (or tahini)
3 tbsp. My Secret Kitchen Mediterranean Oil
1 tbsp. My Secret Kitchen Tuscan Dukkah


Bring a pan of water to the boil and gently cook the soy beans until tender. Whizz the beans in a food processor with the sunflower seed paste, the Mediterranean Oil and the Tuscan Dukkah. Taste for seasoning and serve with crudités, warm pitta bread or vegetable crisps. Drizzle with more Mediterranean Oil and Dukkah to garnish. Option to add Artichoke Pesto and serve alongside grilled fish or chicken.