Name: Butter bean dip with dukkah flat bread
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Cuisine: moroccan
Ingredients: 1 x 400g can butter beans, rinsed, drained; 2 garlic cloves, peeled; 60ml (1/4 cup) fresh lemon juice; 36.40 gm olive oil; 2.50 gm ground cumin; 2.50 gm mild paprika; 1 x 175g pkt multigrain wraps; Olive oil spray; 40.00 ml dukkah; Mild paprika, extra, to serve; Olive oil, extra, to serve; 20.00 ml chopped fresh continental parsley

Butter bean dip with dukkah flat bread

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Moroccan inspired chip 'n' dip: Dukkah crisps with spicy lemon bean puree.

Ingredients:

1 x 400g can butter beans, rinsed, drained
2 garlic cloves, peeled
60ml (1/4 cup) fresh lemon juice
2.50 gm ground cumin
2.50 gm mild paprika
1 x 175g pkt multigrain wraps
Olive oil spray
40.00 ml dukkah
Mild paprika, extra, to serve
Olive oil, extra, to serve
20.00 ml chopped fresh continental parsley

Instructions:

Combine butter beans, garlic, lemon juice, oil, cumin, and paprika in a food processor, blending until smooth. Season with salt to taste.
Preheat your oven to 180°C. Arrange the wraps in a single layer on 2 large baking trays, then generously spray with olive oil and sprinkle with dukkah. Bake for 5-8 minutes until they're nice and crisp. Let them cool a bit, then break them into coarse pieces.
Place the butter bean mixture in a serving bowl. Sprinkle with additional paprika, drizzle extra oil on top, and garnish with parsley. Serve alongside flatbread.

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