Moroccan Apricot Bean Spread
A delicious light creamy dip sweetened with dried apricots and lightly spiced for a satisfying flavour. Delicious as a topping for Nairn’s Gluten Free Oat cakes.
Serves 4
Suitable for Vegetarians, Suitable for Vegans, Dairy-free, Egg-free, Wheat-free, Gluten-free, Sugar-free, Nut-free, Seed-free
Will keep in the fridge for 2 days
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
Nairn’s Gluten Free Oatcakes
Nutritional Information per teaspoon serving
Calories 7kcal
Protein 0.2g
Total Fat 0.4g of which saturates 0.1g
Carbohydrates 0.4g
Suitable for Vegetarians, Suitable for Vegans, Dairy-free, Egg-free, Wheat-free, Gluten-free, Sugar-free, Nut-free, Seed-free
Will keep in the fridge for 2 days
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
Nairn’s Gluten Free Oatcakes
- 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 oat cakes
Nutritional Information per teaspoon serving
Calories 7kcal
Protein 0.2g
Total Fat 0.4g of which saturates 0.1g
Carbohydrates 0.4g
