| Turkish
honey black bean
dip |
Serves
( )
|
|
recipe ingredients:
|
| 2C |
Black
turtle beans, soaked overnight in cold
water |
| 4 |
Lemons,
juiced |
| 6 |
Garlic
cloves, peeled and minced |
| 150ml |
Tahini
paste |
| 2.5T |
Sesame
oil |
| 150ml |
Liquid
honey |
| .5T |
Cumin seeds,
ground |
| 750ml |
Olive oil |
|
recipe method:
|
Drain
the turtle beans and discard the water
Place the beans in a saucepan and cover well with
cold water.
Bring to the boil, skim and simmer until the beans
are tender and soft.
Strain the liquid and reserve.
In a food processor, blend all other ingredients
except the olive oil. Use the reserved liquid
to help move and create a smooth paste.
With the motor running, blend in the olive oil
and adjust the flavour with sea salt.
Pass the dip through a coarse mesh sieve to rid
the bean paste of its husks that have not blended
down.
|
|
assembly notes:
|
Serve
at room temperature or keep well covered
in the refrigerator, up to one month.
Serve with pita, corn chips or focaccia bread.
Could also be used as a spread on bread instead
of butter.
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