| Olive Oil | |
| 1 Small Onion — Peeled and Diced | |
| 2 Garlic Cloves — Peeled and roughly chopped | |
| 2 tsp Cumin Seeds | |
| 1 x 400g tin Flageolet Beans — Drained and rinsed — Can substitute with Cannellini or other White beans | |
| 1 - 1.5 tsp Chipotle Paste | |
| 1 Lime — Zest and Juice | |
| 1 Bunch Coriander |
| 1. | Heat a small frying pan over a medium heat and add a dash of oil. Once hot, sauté the diced onion with a pinch of salt for 5–6 minutes, until softened. |
| 2. | Add the garlic and cumin seeds and continue to cook for 1–2 minutes, until the garlic has softened and the cumin is fragrant. Remove the pan from the heat and transfer to the bowl of a food processor. |
| 3. | Add the beans, chipotle paste (starting with 1 teaspoon), a drizzle of olive oil (about ½ tablespoon) and the lime zest to the bowl and blitz until smooth. Taste and add a little more chipotle paste if you like it spicy. |
| 4. | Add half the lime juice and the chopped coriander and blitz again until smooth with flecks of green. Taste and add a little more lime juice, salt and pepper if necessary. Serve immediately, or store covered in the fridge for up to 3 days. |