NOMAD HOTEL RESTAURANT RECIPES

Name: Cannellini bean dip
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Serves 4 - 6, Makes 2 cups
Ingredients: 100 ml extra-virgin olive oil; 4 garlic cloves, thinly sliced; 1 tsp cumin seeds; ½ onion, thinly sliced; 400 gm tinned cannellini beans, rinsed and drained; 1 tbsp lemon juice; 1 tbsp tahini; 60 gm unsalted butter; 2 tsp cumin seeds

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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

Ingredients

100 ml extra-virgin olive oil
4 garlic cloves, thinly sliced
1 tsp cumin seeds
½ onion, thinly sliced
400 gm tinned cannellini beans, rinsed and drained
1 tbsp lemon juice
1 tbsp tahini
60 gm unsalted butter
2 tsp cumin seeds

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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