Inspired and adapted from one of my favourite @ottolenghi dip recipes that happens to be vegan so friendly for everyone. Add it to your picnics or dinner party spreads for a chic treat.
Preheat oven to 220 degrees and line baking tray with greaseproof paper. Place the red peppers on the tray with @maldonsalt and olive oil and roast for 15 minutes. Then add the peeled garlic to the pan and roast for a further 15 minutes till everything caramelised.
While the pepper cooks - make the mash. Heat the olive oil in a frying pan, add a handful of thyme springs and the crushed garlic and fry for 2 minutes till thyme springs are crispy. Remove the thyme springs and place the oil in a food processor.
Add the beans and a pinch of salt to the oil and whizz till smooth - season to taste.
Once the red peppers and garlic are cooked, place in a food processor with the balsamic, walnuts, paprika, more thyme and seasoning and blitz to a rough paste.
Lay the crostinis on your serving tray and top with the butter bean mash, then the muhammara and finally scatter over the crispy thyme. I like to drizzle with a little more XV olive oil just before serving!
HUGE thanks to the legend that is Georgia Hearn who let us share this #beanspo on our website for all you champs to enjoy. Georgia creates loads of amazing recipes, check them out on their Instagram here.
