These sunny high summer days are all the motivation we need push open the French windows and think about creating lighter and vibrant sharing plates. This vibrant vegan dip is inspired by a gorgeous little whitewashed bar high up in the Andalucían mountains where I was once served a warm tapa of plump white beans, tomatoes and sweet paprika served alongside crusty rustic bead and a glass of ice cold La Gitana Manzanilla. This interpretation of that dish literally takes five minutes to make and it tastes out of this world. The really good news is that the flavours mingle over time and improve no end so you can keep it in the fridge and grab it whenever you fancy a healthy snack on the go. You will love it!

Serves 4-6

Ingredients

2 cans butter beans, drained and rinsed
4 cloves of garlic, peeled and roughly chopped
2 lemons, juiced and zested (retain some of the zest for garnishing)
2 tsp ground cumin
2 tsp pimentón dulce ahumado (smoked mild paprika)
4 tbsp extra-virgin olive oil
Sea salt and freshly ground pepper, to your taste
Flat leaf parsley, finely chopped for garnishing
Pul biber, for garnishing

How I make it

Place everything in a food processor and blitz to your preferred consistency (I like mine quite chunky).

Season to taste and garnish with lemon zest, chopped parsley and pul biber.

Serve with freshly baked wholemeal sourdough.