Butterbean and Ras el Hanout dip with lemon oil drizzle

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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.


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