Gluten Free Moroccan Apricot & Bean Spread

Recipe by
Guest Author

Gluten Free Moroccan Apricot & Bean Spread

Prep time
10 minutes
Cooking time
0 minutes

This topping packs a punch of distinctively delicious North African flavour.

Recipe by Christine Bailey

  • 1 x 400g can butterbeans, drained
  • ¼ red bell pepper, deseeded
  • 3 dried ready-to-eat apricots
  • 2 tbsp flaxseed oil or extra-virgin olive oil
  • 1tbsp lemon juice
  • 1 garlic clove crushed
  • 55ml/1¾floz water
  • 1 tsp smoked paprika
  • ¼ tsp cumin
  • 1tbsp fresh coriander leaves
  • Salt and black pepper to taste

Place the butter beans, pepper and apricots in a food processor and blend to chop coarsely

Add the remaining ingredients except the coriander leaves and process to form a smooth creamy spread

Pulse in the coriander leaves and season to taste

Serve spread on oatcakes

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