Gluten Free Moroccan Apricot & Bean Spread
Prep time
10 minutes
Difficulty
Easy
Cooking time
0 minutes
Servings
4
Overview
This topping packs a punch of distinctively delicious North African flavour.
Recipe by Christine Bailey
https://www.christinebailey.co.uk
Ingredients
- 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
Instructions
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
