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.
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
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.