I made this because we had a few people coming round for a meeting at short notice, and there wasn’t time to go and grab anything from the shops. It is super quick and easy to make and tastes delicious. It is high fibre, on account of the pulses and the spinach and high protein, on account of the meat; and it tastes divine. If you serve this with a nice bottle of wine, you’ll be shocked at how quickly your guests gobble it all down. This is my second time of making it, and I found the butter beans to be a good substitute for tahini, which is the sesame seed paste usually used in hummus. Tahini is not exactly something one has randomly chilling in the store cupboards so for me, the smoothness and creaminess that the butter beans add is a plus. The other great thing is you can make this well in advance. For example, I had other places to be, so I made this at 7am and left it to chill in the fridge until the guests arrived in the evening. I feel like the flavours develop a bit more too, when they’re given more time to meld. Anyhow, here are a few pictures…
- Put a can of chickpeas, a can of butter beans, and 3 peeled cloves of garlic into a blender or food processor
- Season with a teaspoon of salt, the juice of one happy, juicy, generous lime, and a good glug of olive oil
- Blend until it is smooth. If it gets stuck, simply bash the sides of the blender with your palm or use a spoon to mix the dip
- Once smooth, set aside, and then cook up the spinach just a little bit. Warm it, but don’t let it go black.
- Once the spinach has cooled, mix it into the hummus mixture and refrigerate.
- Chop the smoked chicken in to pieces and sprinkle them over the hummus which you ‘ve laid out nicely in a bowl
- Or if using prawns and mushrooms, stirfry them with onions in a tiny little dot of oil, until just cooked. Allow to cool before topping the dip with it
- Make the pitta bread crispies by drizzling olive oil, salt, and freshly ground pepper onto the cut up pieces of pitta bread. Not too much olive oil so they don’t go soggy!
- Toss gently with your hands to distribute the seasoning and bake in a hot oven for 5 minutes, or until the pieces get super crispy
- For a nuttier flavour, use fava beans instead of butter beans
- If you have fresh spinach, by all means use it, however, I prefer frozen for this because it is chopped super fine, and gives itself easily to mixing into a dip
- In addition to, or instead of pitta bread, you can enjoy this dip with carrot sticks, cucumber sticks, celery, or wholewheat crackers
Are you a hummus fan too? What’s your special recipe? Also, I have seen tahini a few times at Goodies, but nowhere else. Any ideas where else I can look?