As the weather heats up, this is the kind of thing I reach for instead of turning the oven on. Three ingredients, a blender, and five minutes – a smooth, tangy white bean purée lifted by preserved lemon and a dusting of toasted cumin. Perfect for a spring or summer lunch, scooped up with endive spears or whatever vegetables are in the fridge.

Ingredients:

• 1 small jar white beans, rinsed and drained
• 2 slices preserved lemon
• Pinch of white pepper
• ¼ tsp cumin, toasted and ground (plus extra for sprinkling)

Method:

1. Place the white beans, preserved lemon and white pepper into a blender.
2. Pulse until it reaches a consistency that suits you – I like mine really smooth.
3. Spoon into a serving bowl and sprinkle with the toasted ground cumin.
4. Serve with endive spears or vegetables of choice.

Footnote 

This recipe is part of my Sauces, Salsas & Dressings collection – proper flavour, built from scratch, from Casa Adora and the road.

Wonky photos, proper food, genuine adventures – The Flexible Chef