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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*******************
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