Sunday, 25 March 2012

Bean, Lemon and Rosemary Hummus

From: Veggie Feasts

  • 6 TBSP Extra Virgin Olive Oil
  • 4 shallots, finely chopped
  • 2 large garlic cloves, crushed
  • 1 tsp chopped rosemary
  • grated rind and juice of 1/2 lemon
  • 2 400 g (13 oz) cans butter beans
  • salt and black pepper
  • toasted Ciabatta
1) Heat the oil in a frying pan.
2) Add the shallots, garlic, chopped rosemary and lemon rind.

3) Cook over a low heat, stirring occasionally, for 10 minutes until the shallots are softened.
4) Cool.

5) Add everything to a food processor (or pot if you don't are are going to use a potato masher) and combine.
6) Spread hummus on toasted ciabatta.

No comments:

Post a Comment