Broad bean and almond hummus and smoked aubergine dip recipe
A perfect pair of dips to serve with warm pitta breads at a party.
Ingredients
For the almond hummus- 300 g almonds
- 400 g broad beans, peeled
- 1 clove garlic, puréed
- 0.5 lemon, juice only
- 1 tbsp fresh mint, chopped
- 70 ml olive oil
- 1 pinch salt and white pepper
- 2 medium aubergines
- 60 ml tahini
- 60 ml lemon juice
- 2 garlic cloves, finely minced
- 0.25 tsp ground cumin
- 0.5 tsp salt
- 2 tbsp fresh parsley leaves, chopped
- 1 tbsp olive oil, optional
- 100 g crème fraiche
Details
- Cuisine: Middle Eastern
- Recipe Type: Accompaniment
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 60 mins
- Serves: 8
Step-by-step
- For the almond butter, in an oven at 180C, roast 300g of whole almonds for 10mins, allow to cool then in a food processor blitz for around 10mins, stopping occasionally to scrape the sides, until a creamy consistency is achieved. Scoop into a container reserving around 2tbsp in the processor.
- The extra butter can be kept in an airtight container for up to 3 weeks. Add all the remaining ingredients into the processor with the 2tbsp almond butter and blitz till smooth. More olive oil can be added if too thick. Season to taste.
- For the aubergine dip, char the aubergines over a flame on the hob, and then roast the aubergines in an oven for 45-50 minutes at 170 degrees centigrade.
- Allow them to cool for about 10- 15 minutes in a ziplock bag. Remove the skin and transfer the flesh into a blender.
- Blitz with the crème fraiche, tahini, garlic, lemon juice, olive oil, parsley and cumin until smooth. Season with the salt and black pepper, then transfer to your serving dish. Chill the dip in the fridge- it tastes just as good if not better the next day.
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