On my quest to come up with a variety of protein rich vegan bread spreads, I made this white bean, pea and mint dip.

Ingredients:

1 can white beans drained (ca. 250 g drained)

1 can peas drained (ca. 280 g drained)

2 handfuls dried mint

4 tablespoons lemon juice

1 tablespoon coriander seeds crushed

1/4 cube vegetable stock dissolved in a little bit of water

Salt + pepper to taste

Instructions:

Put all the ingredients into a blender and blend until smooth. Serve on bread or as a dip.

Let me know what you think!