Sweet Moroccan Butterbean Dip – Christine Bailey

Ingredients

• 1 x 400g/14oz can butterbeans rinsed and drained
• ¼ red bell pepper, deseeded or use a roasted red pepper from a jar
• 6 ready-to-eat apricots
• 2 tbsp flaxseed oil or extra-virgin olive oil
• 1 tbsp lemon juice
• 1 garlic clove, crushed
• 1-2 tbsp water or sufficient to blend
• 1 tsp smoked paprika
• ¼ tsp cumin
• Pinch cayenne pepper