Categories: January

Ingredients

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 1 mild red chilli, deseeded and finely chopped
• 1 roasted red pepper (from a jar), chopped
• 410g can butter beans, drained and rinsed
• handful fresh coriander leaves
• juice of 1/2 lemon

Directions

1. Heat the oil in a pan, then add the onion, garlic and chilli. Cook, stirring occasionally, over a gentle heat for about 5 minutes until softened but not coloured.

2. Remove from the heat and add the red pepper, beans, coriander and lemon juice, then whizz in a food processor until a smooth purée. Season to taste and transfer to a serving bowl. Cover with cling film and chill until needed. Serve at room temperature with the crispy pitta fingers.

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