HERBY BUTTER BEAN DIP
Provided by Trisha Yearwood
Categories appetizer
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Add the butter beans, garlic, lemon zest and juice and 3 tablespoons of the olive oil to the carafe of a food processor. Pulse until a smooth paste is formed, about 1 minute. With the machine running, drizzle in 1/4 cup water and process until the desired texture is reached. Add the basil, dill, parsley, vinegar, salt and pepper. Process until the herbs are incorporated into the dip.
- Pour the dip into a serving bowl. To garnish, drizzle with the remaining 1 tablespoon olive oil and sprinkle with parsley leaves. Serve the dip alongside fresh crudite and toasted bread for dipping or store in an airtight container, refrigerated, for up to 1 week.
YOTAM OTTOLENGHI'S BUTTERBEAN MASH WITH MUHAMMARA
Add a new dip to your repertoire with Yotam Ottolenghi's make-ahead recipe for creamy butterbean mash topped with a sweet and nutty red pepper and walnut muhammara.
Provided by Yotam Ottolenghi
Categories Starter
Number Of Ingredients 1
Steps:
- 1. Preheat the oven to 220°C fan. 2. Mix the peppers and oil and spread out on a large parchmentlined baking tray. Roast for 15 minutes, and then add the garlic. Continue to roast for 15 minutes, until the skin of the peppers is soft and starting to blacken and the garlic is golden-brown. 3. Place the peppers in a food processor, along with the garlic, thyme leaves, paprika, chilli flakes, vinegar, walnuts and ½ teaspoon of salt. Blitz to form a rough paste and set aside. 4. To make the mash, put the oil into a small saucepan and place on a medium heat. Once hot, add the garlic clove and thyme sprigs and fry very gently for 2-3 minutes, until the garlic starts to caramelise. Discard the garlic, and set the sprigs of thyme aside, along with 2 teaspoons of the oil. Pour the remaining oil into a food processor with the butterbeans, 1 tablespoon of water and ½ teaspoon of salt. Blitz until completely smooth, adding a little more water if you need to. Spread out on a large platter or a few plates, creating a natural rim around the edge, and spoon the red pepper sauce into the centre. Top with the crispy thyme springs and their oil.
MOROCCAN-STYLE BUTTER BEAN DIP
Make and share this Moroccan-Style Butter Bean Dip recipe from Food.com.
Provided by Member 610488
Categories Beans
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven to 320°F
- Wrap the garlic in foil, put on a baking tray and cook for 40 minutes until the cloves are very soft.
- Remove from the oven and allow to cool.
- Squeeze the garlic purée out of each clove into a food processor.
- Add the butterbeans, olive oil, lemon juice, and harissa.
- Blend until almost smooth, then remove the blade and stir in the coriander and mint.
- Transfer to a small dish, drizzle with a little additional olive oil and serve with roasted peppers, char-grilled eggplant, feta cheese, warm flat-bread, sliced into 6 pieces per flatbread, and marinated olives.
Nutrition Facts : Calories 809.6, Fat 30.2, SaturatedFat 9.6, Cholesterol 40.1, Sodium 1988.9, Carbohydrate 109.5, Fiber 11, Sugar 5.3, Protein 26.2
BYESSAR (MOROCCAN BROAD BEAN DIP)
Did you know that for the ancient Egyptians, beans were seen as a symbol of reincarnation and that they represented the rebirth of spring each year? I found this fabulous recipe for a Moroccan broad bean dip in the first edition - September 2005 - of the new Australian magazine 'Notebook: ideas for living'. It was part of an article on peas and beans. The 'cooking time' specified below does not include the 20 minutes cooling time in the refrigerator, necessary for allowing the flavours to blend. When I made this, I used frozen broad beans, thawed; they were baby beans so they didn't need peeling; and I used cumin because I haven't yet tracked down any ras el hanout. I also used 4 cloves of garlic - which is what I've included here in the ingredients; the original recipe had 1 clove of garlic.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 25m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Split the broad bean pods along the seams, remove the beans and discard the pods; cook the beans in boiling salted water for 4-5 minutes or until just tender; drain; refresh in iced water; then drain again.
- Peel and discard the skins from the larger beans (leave the smaller ones unpeeled).
- Process the broad beans, preserved lemon, garlic, ras el hanout, oil and lemon juice for 1 minute. (Add a little water if the mixture is too thick).
- Season to taste with salt and pepper, and cover and refrigerate for 20 minutes to allow the flavours to combine.
- When ready to serve, stir in the coarsely cut coriander leaves, and serve as part of a mezze plate with Moroccan-style flat bread, black olives and Lebanese cucumber.
- Notes: Ras el hanout is a Moroccan spice blend containing up to 20 different spices. It's available from Middle Eastern food stores, delicatessens or, for Australian members of Zaar, from Herbie's Spices (02)9555 6035, www.herbies.com.au. If you are unable to obtain ras el hanout, you can use ground cumin instead.
Nutrition Facts : Calories 849, Fat 55.1, SaturatedFat 7.7, Sodium 2268.4, Carbohydrate 66.6, Fiber 19.1, Sugar 0.8, Protein 27.9
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