Put the thyme into a mug and cover with 150ml of boiling kettle water, discarding the thyme after 1 minute.
Put the dried apricots into a blender. Halve, deseed and add the red chilli, drizzle in 2 tablespoons of extra virgin olive oil and add a pinch of sea salt.
Pour the thyme-infused water into the blender, and blitz until super-smooth. Decant into a nice serving bowl, cool, cover and refrigerate until needed.