Flageolet & garlic dip

Yield: 2 Servings

Measure Ingredient
175 grams Canned flageolets
2 teaspoons Ground cumin
2 teaspoons Coriander
2 teaspoons Turmeric
1 large Garlic clove; crushed
½ \N Lemon; juiced
3 tablespoons Olive oil or slightly more
\N \N Salt

The soft green colour of flageolets is highlighted by turmeric, and the rest of the spicing gives this dip a vaguely oriental feeling. It is rich, nourishing food best served with crudit‚s and bread-sticks or pitta bread.

Put the flageolets, spices, garlic and lemon juice into the blender and whizz to a thick pur‚e with some of the juices from the can.

Gradually stir the oil into the mixture to thin out to a dipping consistency. Season to taste.

Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias

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