Flageolet and Garlic Dip

175 g Canned flageolets
2 ts Ground cumin
2 ts Coriander
2 ts Turmeric
1 lg Garlic clove; crushed
1/2 Lemon; juiced
3 tb Olive oil or slightly more
Salt

Put the flageolets, spices, garlic and lemon juice into the blender and whizz to a thick pur‚e with some of the juices from the can. Gradually stir the oil into the mixture to thin out to a dipping consistency. Season to taste.

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