Moroccan Apricot
Bean Spread


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

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

  3. Pulse in the coriander leaves and season to taste

  4. Serve spread on oatcakes

Serves: 4
Preparation time: 10 mins
Difficulty level: Easy
Recipe by


  • 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