RECIPE: Lemon & Coriander Butter Bean Hummus with Sesame Seed Pitta Bread
Lemon & Coriander Butter Bean Hummus with Sesame Seed Pitta Bread
300g cooked chickpeas in brine
300g cooked butter beans in brine
2 tbsp. tahini
6 tbsp. extra virgin olive oil
6 cloves of garlic
1 bunch coriander
2 teaspoons sea salt
½ teaspoon crushed black pepper
125g wholemeal flour
125g strong white flour
7g fast acting yeast
1 tsp. olive oil
1 tsp. sesame seeds
½ teaspoon salt
Pinch of pepper
In a food processor blend the garlic, lemon juice, olive oil and 20ml of brine from the chickpeas. Add the tahini and blend until smooth. Season with the salt and pepper before adding the chickpeas and butterbeans. Blend as much or as little as you like depending on how smooth you want the dip to be. Chop a large bunch of coriander and add to mix. Spoon into serving dish and drizzle with extra virgin olive oil.
Mix all dry ingredients in a bowl, add the oil and slowly add the water until the dough becomes soft. Oil a worktop or surface and knead the dough for 5 – 10 minutes until it becomes smooth and springy. Cover and leave to prove until it has doubled in size. Preheat the oven to 250C and place baking tray on the middle shelf.
Once dough has doubled in size, tip onto a floured surface and divide into 6 portions. Roll each piece into a ball and roll out using a rolling pin to 3-5mm. Remove the tray from the oven and sprinkle with flour. Place each pitta on the tray and bake for 5-10 minutes.
Serve warm with hummus and some crudités.