This delightful and slightly odd take on hummous was born when we had some dried broad beans lying around in our cupboard, left over from our falafel dish cooked earlier this year.
Rehydrate a cup of the dried beans over night.
Blend with a couple of tablespoons of tahini, a liberal amount of lemon juice, a clove of garlic and a touch of olive oil.
Sample the texture and see what you think, add more lemon juice or olive oil if it looks like your blender has turned into a cement mixer. Season if required.
This won't go as smooth and dreamy as a good hummous, but some people (like me) like it rough and ready.
This richer deeper and more unusual dip will come alive with some coriander and a drizzle of pomegranate molasses and a good olive oil.
Dip until you can dip no more.
Rehydrate a cup of the dried beans over night.
Blend with a couple of tablespoons of tahini, a liberal amount of lemon juice, a clove of garlic and a touch of olive oil.
Sample the texture and see what you think, add more lemon juice or olive oil if it looks like your blender has turned into a cement mixer. Season if required.
This won't go as smooth and dreamy as a good hummous, but some people (like me) like it rough and ready.
This richer deeper and more unusual dip will come alive with some coriander and a drizzle of pomegranate molasses and a good olive oil.
Dip until you can dip no more.