I love dips and spreads. I got the original recipe from Food and Drink Summer 2011, but it called for Fava Beans. Well in my little neck of the woods I could not find them, and they looked a little fussy to work with. I substituted Lima Beans from a can, rinsed well and I enjoyed the result. I think Chick Peas would work well also. Serve with crispy Pita chips or veggies.
1 1/2 cups Lima Beans
1/2 cup finely grated Pecorino Romano
1 tbsp lemon juice
1 tsp lemon zest
1/4 cup extra virgin olive oil
1 clove garlic
1 tbsp water
Freshly ground black pepper
Combine all but the pepper in a food processor and blend until light, fluffy and almost smooth. Add more water if required. Season with a generous grinding of black pepper.
Serve with your favourite veggies, pitas or breads.
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