Moroccan-Style Butterbean Dip
This is simple to make and a nice alternative to hummus.
Serves 4
• 1 x 400g/14oz can butterbeans rinsed and drained
• 1⁄4 red bell pepper, deseeded
• 3 dried ready-to-eat apricots
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 garlic clove, crushed
• 55ml water
• 1 tsp smoked paprika
• 1⁄4 tsp cumin
• Pinch cayenne pepper
• Seasoning
Place all ingredients in to a blender or food processor and process until smooth and creamy. Serve as a dip or spread on bread and crackers.
Storage: Can be kept in the fridge for up to 2 days.
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