A high antioxidant alternative to hummus!
This vibrant red sun dried tomato, borlotti and basil dip is packed with antioxidants and makes a perfect lunchtime snack with oatcakes or flax crackers, or even in a wrap packed with salad leaves.
If you can’t find borlotti, (we like the additional antioxidants provided by the pale red colour of the bean), butter beans will work just as well.
Raw tomatoes are wonderful, but sunblush, or sundried tomatoes also feature regularly on our tables; when tomatoes are cooked or processed, we are able to absorb more of the beneficial lycopene that they’re famous for.
We absorb even more lycopene (and beta-carotene from the basil) in the presence of oil – so choosing a higher antioxidant, good quality extra-virgin olive oil is well worth the investment for this dip.
Herbs are packed with healthy oils and nutrients, but it’s often hard to eat enough quantity of herbs to make a difference. Basil is the exception – it’s easy to use vast quantities of leaves in recipes like this.
We hope you enjoy this blog post, let us know your thoughts in the comments below or on social media – we’re on Twitter, Facebook, Instagram and Pinterest. And don’t forget to sign up to our newsletter to receive a monthly update of our recipes, nutrition tips and expert advice.