I’m a starter kind of gal.
The best bit of any restaurant trip involves perusing the starters list. Prawns in hot chilli oil, baked Camembert, olives and feta, paté and toast, nachos, potted shrimps, smoked salmon – you name it, if it’s a starter, I’m all over it. I quite often order several starters and no main. I always find they have the nicest ingredients – more veg and protein – less boring carb filler.
Combined with some fresh crunchy French bread (the term ‘boring carb’ doesn’t apply to fresh country French bread) one my most favouritest of starters is hummus. I eat hummus at least once a week – I just LOVE it! I thought I’d do something a little different for this week’s batch, as I’ve just finished this version which I enjoyed last week. I had some peanut butter knocking around and it occurred to me that it fulfills the same claggyness-creating-in-a-good-way function of tahini paste. I also decided to shake it up a bit as regards chickpeas, as I wanted something with a slightly thinner texture.
The result, my friends, is this. A creamy, nutty, DELICIOUS mix of legumes. And who couldn’t enjoy a recipe with ‘butter’ twice in the title?
With double-legume action, I’m linking this recipe up with My Legume Love Affair, which I feel a very strong connection to, being a devoted fan of the lovely legume. The challenge is from Lisa at Food and Spice, hosted by Nupur at The Veggie Indian this month (head over for some more ideas!) and begun by Susan of the Well Seasoned Cook.
And as a little bonus – here are my top 5 fave legume recipes so far (all vegan except the Bacon and Black Bean Chilli):
Chickpea, Coriander and Carrot Burgers (a very regular regular in our household)
Bacon and Black Bean Chilli (the BEST chilli I’ve ever made – no kidding)
Very Versatile Sweetcorn and Bean Stew (good for jackets, with rice, in wraps)
Storecupboard Pea and Lemon Dip (a fresh, zingy accompaniment to many, many things)
Healthy and Hearty Tomato and Lentil Soup (cheap as chips)
Peanut Butter and Butter Bean Dip
(makes 3 portions)
1 tin drained butterbeans
1 clove garlic
1 tablespoon peanut butter
juice of one lemon
salt and pepper to taste
1. Just blitz everything up in the food processor, thinning with a little water if necessary.