Post by kickingfrog on Jun 12, 2011 11:56:36 GMT
BROAD BEAN AND DILL "HUMMUS"
(adapted from Nigel Slater's recipe)
Serves 2-3 as a dip with GF bread
shelled broad beans 400g
olive oil 4 tbsp
juice of ½ small lemon
dill a few sprigs
To serve:
GF soft bread or GF pitta
Cook the beans in boiling, lightly salted water till tender (this will take about 8-10 minutes, according to their size). Drain them, pop them out of their thin, grey-green skins, and blitz them to a thick purée in a food processor.
Pour in the olive oil, with the blender still going, adding the lemon juice and a grinding of salt. Continue until the mixture is smooth.
Finely chop the dill and stir in. Srubbishe into a dish then pour over a little olive oil.
www.guardian.co.uk/lifeandstyle/2011/jun/12/nigel-slater-middle-eastern-recipes
*******************
(adapted from Nigel Slater's recipe)
Serves 2-3 as a dip with GF bread
shelled broad beans 400g
olive oil 4 tbsp
juice of ½ small lemon
dill a few sprigs
To serve:
GF soft bread or GF pitta
Cook the beans in boiling, lightly salted water till tender (this will take about 8-10 minutes, according to their size). Drain them, pop them out of their thin, grey-green skins, and blitz them to a thick purée in a food processor.
Pour in the olive oil, with the blender still going, adding the lemon juice and a grinding of salt. Continue until the mixture is smooth.
Finely chop the dill and stir in. Srubbishe into a dish then pour over a little olive oil.
www.guardian.co.uk/lifeandstyle/2011/jun/12/nigel-slater-middle-eastern-recipes
*******************