SERVES SIX TO EIGHT, AS A SNACK
For the butter bean hummus
2 × 400g tins butter beans, drained 2 garlic cloves, crushed 60ml (¼ cup) lemon juice 125ml (½ cup) olive oil 10ml (2 tsp) ground cumin Salt and pepper, to taste
For the mango swirl
½ mango, peeled, pitted, and diced 30ml (2 Tbsp) lemon juice 15ml (1 Tbsp) olive oil
For the topping
½ mango, peeled, pitted, and cut into small cubes ½ small red onion, thinly sliced Small handful coriander, chopped Zest and juice of 1 lime 1 jalapeño, thinly sliced 30ml (2 Tbsp) feta, crumbled Paprika or cayenne pepper, for dusting Crackers and crudités, to serve
• To make the hummus dip, using a stick blender, blend all the ingredients together until smooth. Season to…