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 crudits and bread-sticks or pitta bread.
Put the flageolets, spices, garlic and lemon juice into the blender and whizz to a thick pure 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