Ingredients:
- 1 (15 oz) can white beans (butter beans or cannellini), drained and rinsed
- 2 tbsp sunflower seed butter (unsweetened)
- 1 tbsp Exquisite Habanero Pepper Sauce
- 1 clove garlic, minced
- 2 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- ¼ tsp ground cumin
- ¼ tsp smoked paprika
- Salt to taste
- 2–3 tbsp cold water (adjust for texture)
Instructions:
- In a food processor, blend white beans and garlic until smooth.
- Add sun butter, habanero sauce, lemon juice, olive oil, cumin, paprika, and salt.
- Blend until creamy, adding cold water gradually to reach desired consistency.
- Taste and adjust seasoning—add more lemon for brightness or habanero sauce for kick.
- Chill for 30 minutes to let flavors meld.
Serving Ideas:
- Dip: Serve with cucumber spears, jicama sticks, or grilled flatbread.
- Spread: Slather on sourdough toast with pickled onions and microgreens.
- Base: Use as a layer in grain bowls with roasted veggies and crispy chickpeas.
