red pepper and feta dip

Serves: 4

Ingredients:
400g tin cannellini beans, drained and rinsed
½ x 460g jar roasted red peppers, drained
1 tablespoon lemon juice
1 small garlic clove
2 tablespoons olive oil, plus extra to drizzle
1 tablespoon coriander seeds
30g feta cheese, crumbled

Method:
blitz the cannellini beans, roasted peppers, lemon juice, garlic and olive oil in a food processor until smooth. season and set aside.
heat a small frying pan over a high heat and dry fry the coriander seeds for 2-3 mins until fragrant, shaking the pan regularly, then lightly crush in a pestle and mortar or in a small bowl with the end of a rolling pin.
transfer the dip to a bowl and garnish with the feta, toasted coriander seeds and a drizzle of oil. the dip will keep, covered, in the fridge for 3 days.