Butter Bean and Oregano Hummus
|Oregano Leaves190 g||5 mL|
|Boiling water||5 mL|
|Extra-virgin olive oil||75 mL|
|Red Pepper, Crushed 350 g||1 pinch|
|Butter beans||1 can|
|Minced garlic||5 mL|
|Feta cheese (optional)||125 g|
|Sundried tomatoes||2 pieces|
|Sea Salt, French Mediterranean 1.1 kg||1 pinch|
|Pepper, Black Whole 575 g||1 pinch|
Place the oregano in a cup and pour in boiling water. Leave to stand for 15 minutes to infuse. Add the lemon juice olive oil and red pepper to the oregano and stir well. Set a few butter beans aside for garnishing later. Place the remaining beans garlic and 1/2 of the lemon zest in a food processor and blend together. Slowly add the oil mixture through the funnel while pulsing until the hummus is smooth and creamy. Season to taste. Transfer to a serving bowl crumble over the feta and garnish with the reserved butter beans remaining lemon zest and sundried tomatoes.
This dip is delicious served with vegetables such as potatoes, carrots and parsnips cut into wedges, drizzled with olive oil and sprinkled with a good pinch of oregano. Place them onto a hot tray in a preheated 425°F (220°C, Gas Mark 7) oven and roast for 40 minutes, turning once. You can also serve with pita bread cut into triangles. Brush with olive oil, sprinkle on a pinch of oregano and toast in the oven for 7-8 minutes, until lightly browned. Alternately, serve with raw sliced vegetable sticks of your choice.