Butterbean and Ras el Hanout dip with lemon oil drizzle

Guys this recipe is just too easy.  If you have any roast carrots, butternut or sweet potato left over in the fridge, feel free to throw about half a cup of that roasted goodness in here too.

Ingredients

1 tin butterbeans, drained

half a teaspoon turmeric

half a teaspoon Ras El Hanout or curry powder or make your own blend

125ml  plain yogurt/milk or water (depends on your dietary preference)

1 tablespoon lemon juice and 1 teaspoon lemon zest

Salt and pepper to season

2 tablespoons pecorino or Parmesan grated (optional, you can keep this clean)

1 clove garlic, crushed

10 ml lemon oil or olive oil

¼ teaspoon turmeric powder or freshly grated

Method

 

Place all ingredients into a food processor, I used my Nutri Infusion 700W to process completely, or leave slightly chunky for a more rustic result.