The Herb Diaries

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Moroccan Bean Dip

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I’m developing a full on hummus obsession… I know there are worse things to be hooked on, but I don’t want to overdo it and put myself off. I have been making my sundried tomato hummus and minted broad bean hummus far too often so I’ve been thinking up recipes for alternatives and I think this is a pretty good one!

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For fellow hummus addicts out there, it definitely hits the same spot, but I like how different it is. It is much smoother and creamier, with a kick from the harissa, a sharp tang from the lemon and a salty, olivey aftertaste, but it keeps the delicious garlic and tahini flavours that make us love hummus so much.

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I would usually whizz some fresh coriander into this dip, but annoyingly I couldn’t find any on my way home from work today. It is still fab without, but definitely something to try if you like coriander.

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I used cannellini beans, but any beans you like would work just as well. The beans are packed full of antioxidants, and will give you a big burst of iron and all important dietary fibre. For me the healthiest thing about this dip though, is how well it works with cool, crunchy sticks of raw veg. Try with celery, carrot, pepper, cucumber and you’ll be filling your body with amazing vitamins and nutrients.

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Just before I get onto the recipe, I’d like to say how sad I am that my current home doesn’t have an oven. There are so many baked treats I can’t wait to share, but it is just not possible at the moment, so hang on in there and remember that good things come to those who wait….!

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Ingredients:

Makes one bowl full

2 cups of cooked white beans

1 clove of garlic

1 tbsp harissa

1 tbsp tahini

1 cup of pitted black olives

A squeeze of lemon juice

Punch of salt

Olive oil

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Method:

Blend all ingredients until smooth and creamy, adding olive oil until you reach your desired consistency. Serve with crudités, warm baguette, root vegetable crisps, salad…..

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