Steps
- Drain and rinse 425g of canned butter beans. Process with 1 minced garlic clove until smooth.
- With the processor running, add 1 ice cube, ¼ cup of well-stirred tahini, 1 teaspoon of ground cumin, ½ teaspoon of ground coriander, and 1 teaspoon of Aleppo pepper.
- Add the juice of ½ lemon and salt to taste. Blend for 4 minutes, adding a little hot water if too thick; spoon into a dish and drizzle with olive oil.