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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
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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