• Olive oil, for frying
• 4 onions, finely sliced
• 2 lemons, halved
• 2 x 400g tins or a 660g jar of cooked butterbeans (about 450g drained weight)
• 1 tbsp tahini
• A pinch of salt
• Extra virgin olive oil, for drizzling
• 1 tsp coriander seeds
  
  
  
  
  
  
  

1. Heat a medium frying pan with a little olive oil; once hot, add the sliced onions and cook on a medium heat for 10-15 minutes until browned and beginning to crisp a little. Push to one side of the pan. Put the lemons, cut-side down, on one half of the pan. Cook for 4-5 minutes until softened, sticky and brown on the underneath, all the while stirring the onions. Transfer the onions and lemons to a bowl to cool a little.

2. Put the coriander seeds into the pan and toast for a few minutes until they are starting to brown and smell toasty. Scrape them into a pestle and mortar with all the goodness from the bottom of the pan and bash until quite fine.

3. Drain the beans and put into a food processor with the tahini, salt and extra virgin olive oil. Blitz well, until you have a cloudy, creamy dip.

4. Squeeze in the juice of all the lemon halves and scrape in some of the roasted middles, taking care to pick out any seeds. Add half the onions and pulse a couple of times – try to keep a bit of texture here.

5. Serve piled on to flatbreads, baby vegetables or next to some warm cooked grains and veg for a simple dinner.