Sunday 25 March 2012

Bean, Lemon and Rosemary Hummus

From: Veggie Feasts

Ingredients:
  • 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
Directions:
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.




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