Flageolet & garlic dip
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 175 | grams | Canned flageolets |
| 2 | teaspoons | Ground cumin |
| 2 | teaspoons | Coriander |
| 2 | teaspoons | Turmeric |
| 1 | large | Garlic clove; crushed |
| ½ | Lemon; juiced | |
| 3 | tablespoons | Olive oil or slightly more |
| Salt | ||
Directions
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