The soft green colour of flageolets is highlighted by turmeric, and the rest of the spicing gives this dip a vaguely oriental feeling. It is rich, nourishing food best served with crudités and bread-sticks or pitta bread.
Put the flageolets, spices, garlic and lemon juice into the blender and whizz to a thick purée with some of the juices from the can. Gradually stir the oil into the mixture to thin out to a dipping consistency. Season to taste.
