CUMIN RESTAURANT RECIPES
CANNELLINI BEAN DIP RECIPE WITH CUMIN BURNT BUTTER BY JACQUI CHALLINOR | GOURMET TRAVELLER
The Nomad chef's take on hummus.
Provided by Jacqui Challinor
Categories Snack
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield Serves 4 - 6, Makes 2 cups
Number Of Ingredients 9
Steps:
- Heat 2 tbsp oil in a medium saucepan over medium heat. Cook garlic and cumin until fragrant (1 minute), then add onion and cook until soft and translucent (5 minutes). Add beans and 100ml water and season to taste. Simmer until most of the water evaporates (3 minutes).
- Transfer bean mixture to a food processor and process until almost smooth. With the motor running, add lemon juice tahini and remaining oil. Add 1-2 tablespoons warm water, if needed, until mixture is a loose consistency (it will thicken on cooling). Transfer to a bowl, cover and refrigerate until cool.
- For cumin burnt butter, combine butter and cumin in a small saucepan over medium heat. Cook, stirring frequently, until frothy and nut-brown in colour (4 minutes). Immediately transfer mixture to a heatproof bowl to prevent overcooking.
- To serve, spoon hummus onto a serving plate, pour over warm cumin burnt butter and garnish with thyme sprigs. Serve with flatbread.
Nutrition Facts : ServingSize Serves 4 - 6, Makes 2 cups
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