Harissa butterbean houmous

Name: Harissa butterbean houmous
Cuisine: Moroccan, African
Ingredients: 400g (14oz) can of butterbeans, drained and rinsed; 2 garlic cloves, peeled; 2 tbsp good-quality tahini; 1 tsp rose harissa paste; juice of 1 unwaxed lemon; generous drizzle of good-quality extra virgin olive oil; pinch of smoked sea salt; small handful of coriander (cilantro) leaves, chopped, to serve; 1 tbsp flaked (slivered) almonds, to serve

2 steps

Step aside, chickpeas! This creamy, Moroccan-style houmous uses butterbeans for a rich, high-protein dip that is versatile enough to use in many ways. Spread onto flatbreads, use as a dip for crudités or dollop on top of salads. EASY TIP A high-powered jug blender will blitz these ingredients into a creamy houmous; however, if you are using a stick blender, simply soak the butterbeans for 10 minutes in just-boiled water before using.

Updated at: Thu, 17 Aug 2023 05:09:21 GMT

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Ingredients

2 servings

400gcan of butterbeans

2 Tbsptahini

1 tsprose harissa paste

1unwaxed lemon

juice of

extra virgin olive oil

1 Tbspalmonds

flaked, slivered, to serve

Instructions

Step 1

1 Add the butterbeans, garlic, tahini, harissa and lemon juice to a high-powered jug blender and blitz until smooth. Add a generous drizzle of olive oil and blitz again to distribute. Season to taste with smoked sea salt.

Step 2

2 Spoon out into a bowl and scatter with coriander and flaked almonds.