Lemony Sardine and White Bean Hummus by Doctors Kitchen

Ingredients

• 1 can (400g) butter beans, drained and rinsed
• 2 tbsp tahini
• 1 tsp ground cumin
• 1 lemon, juiced
• 3 tbsp water
• 10g fresh dill
• Salt, to taste
• 1 can (145g) sardines or tinned fish, drained
• 5g fresh dill, chopped
• 50g celery, finely diced
• 1 tbsp capers, roughly chopped
• 1 tbsp olive oil

Instructions

1. Add the butter beans, tahini, ground cumin, lemon juice, water, and dill to a blender or food processor. Season with salt, then blend until smooth. Set aside.
2. Place the drained sardines in a bowl and use the back of a fork to gently smash them into chunky flakes.
3. Add the chopped dill, diced celery, capers, and olive oil to the sardines and mix together until combined.
4. Fold the butter bean hummus into the sardine mixture gently until everything is just combined — keep some texture.
5. Serve immediately spread generously on sourdough, or store in an airtight container in the fridge for up to 3 days.