A vibrant flavour packed sharing dish, delicious mopped up with bread.
75ml olive oil
1 red chilli, finely sliced
3 cloves of garlic, finely sliced
1 tsp cumin seeds
1 tsp Aleppo pepper flakes
1 lemon, zest and juice
2 tbsp tahini
1 bunch of chives, finely chopped
2. Gently heat the olive oil in a pan with the chilli and garlic. Keep an eye on it and when the garlic starts to turn golden and crispy, add the cumin seeds and Aleppo pepper. Fry for 1 minute before adding the lemon and tahini, whisking until smooth.
2. Take the pan off the heat and add the butterbeans, tossing in the sauce. Top with the chopped chives to serve.