Butterbean hummus and Mango swirl dip platter – Food & Home Magazine

Ingredients

• ***FOR THE BUTTERBEAN HUMMUS
• 2 x 400 g tins butterbeans, drained
• 2 garlic cloves, crushed
• 60 ml (¼ cup) lemon juice
• 125 ml (½ cup) olive oil
• 10 ml (2 tsp) ground cumin
• Salt and pepper
• ***FOR THE MANGO SWIRL
• ½ mango, peeled and diced
• 30 ml (2 tbsp) lemon juice
• 15 ml (1 tbsp) olive oil
• ***FOR THE TOPPING
• ½ mango, peeled and cut into small cubes
• ½ small red onion, thinly sliced
• Small handful coriander, chopped
• Zest and juice of 1 lime
• 1 jalapeno, thinly sliced
• 30 ml (2 tbsp) feta, crumbled
• Paprika or cayenne pepper for dusting
• Crackers and crudités to serve