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Keeps for 2-3 days in the fridge (minus the coriander topping).
Drain and rinse the beans. Tip into a food processor with 2 tablespoons of harissa, the smoked paprika, garlic and lemon juice. Blend until smooth. Season well.
Tip into a bowl, top with a teaspoon of harissa (or a drizzle of extra-virgin olive oil if you prefer) and sprinkle over the coriander. Serve with breads or crudités if you like.
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