Friday, 27 July 2012

butterbean houmous

couldn't wait to eat it
Quickly made, butterbeans mixed some of the cooking liquid, together with a tablespoon of tamari, garlic, parsley, olive oil and lemon juice. Yum


half a tin of butterbeans (around 200g)
1 tbsp tamari
1 clove garlic
handful of parsley (leaves only)
olive oil
lemon juice (from half lemon/1 tbsp)
pinch of salt

I use a stick blender, but you could mash the beans with a fork, or use a liquidiser instead. If you are using a fork, remember to chop the pasley and garlic really fine, otherwise you'll end up with parsley in your teeth and surprising lumps of garlic every few mouthfuls. DON'T go mad with the blender, the beans may become a bit chewy.

  • drain the butterbeans, keeping back a little liquid
  • put butterbeans, garlic, tahini, roughly chopped parsley, a couple of slugs of olive oil and blend until smooth, no longer
  • add some liquid if it becomes a bit dry
  • taste, and adjust salt if you like

amazing olive oil made by friends
you are unlikely to find a better olive oil than the one we received from Paula, Kevin and Alice

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