Smokey Roasted Pepper Dip

Makes a generous batch 

• 2 large roasted red peppers (from the jar) - around 150g

• 1 tin of butter beans, washed and grained (chickpeas also work well) 

• 1 tbsp tahini paste 

• 1 clove garlic 

• Juice and zest of 1 lemon 

• 2 tsp BELAZU Rose Harissa paste (a quality paste is key here)

• 2 tsp sweet smoked paprika

• Plenty of Salt and pepper 

• 1-2 tbsp extra virgin olive oil

• Fresh coriander and mixed seeds to garnish (optional) 

1. Place all the ingredients in a food processor and blitz until smooth. 

2. Taste for seasoning, adding more salt, pepper and lemon juice if necessary. 

3. Garnish with fresh coriander, mixed seeds and a swirl of Harissa paste.