Charred White Bean Hummus with Lemon and Olives
I love a bit of charcoal on most things...the smokiness gets in my eyes...and in my palate. Just saying. So in order to shake up your general run of the mill, every day hommous/hummus/however you wish to spell it...I thought charring would be a good idea...if you agree, say yes please, go and make it and make sure you tell us all on social media.
This recipe appears in my recent cookbook, Cooking with Tenina. If you are not the proud owner of this cookbook, WHY NOT?? GO and get it immediately. It is a cracker if I say so myself, and the best seller lists of Australia do not lie!!
In the meantime, give this a whirl, and see how you enjoy charr!!
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- 400 gram Tins Cannellini Bean(s) drained, rinsed well and pat dried with paper towel
- few sprigs parsley
- 1 lemon, zest and min 40g juice
- 2 cloves garlic
- 40 Grams Extra Virgin Olive Oil (EVOO) plus some more BUY
- salt and pepper to taste
- 50 Grams kalamata pitted olives, halved lengthways
Heat a heavy based fry pan on a high heat.
Once the pan begns to smoke, add cannellini beans and dry fry until well charred. If you need to add oil, do so. Keep turning the beans until they are quite blackened.
Remove the frying pan from heat and cool the beans slightly.
Place parsley, lemon zest and garlic into Thermomix bowl and chop 5 sec/speed 7.
Add warm beans, scraping everything from out of the pan as well), lemon juice, oilve oil, seasoning and blend 1-2 min/speed 4 stopping to scrape down sides of the Thermomix bowl as needed. You are looking for a smooth and creamy consistency.
Add the halved olives and gently stir through 10 sec/Reverse/speed 2. Serve immediately warm with more EVOO and lemon zest as a garnish.
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