Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 98

This is a creamy dip with a tangy flavour. If you use canned beans it’s very quick to make, so it’s a great standby. The dip is excellent served with hot crunchy sesame toast, which is very easy to make.

SERVES 4

125g (4oz) dried butter beans, soaked and cooked until tender or 400g can

1 small garlic clove, crushed (optional)

2 tbsp olive oil

2–3 tsp lemon juice or wine vinegar

salt and freshly ground black pepper

Tabasco sauce

lemon wedges, to garnish

FOR THE SESAME TOASTS

6 slices wholemeal bread

a little butter or vegan spread

a small handful of sesame seeds

Drain the butter beans, reserving the liquid. Purée the beans in a food processor or blender, adding enough of the reserved liquid to make a thick creamy purée; or mash them with a fork and beat in the liquid.

Stir in the garlic (if using), oil and enough lemon juice or wine vinegar to sharpen the mixture. Season well with salt and pepper and add a few drops of Tabasco. Chill the mixture in the fridge.

Just before you want to serve the dip, make the sesame toasts. Preheat the oven to 200°C (400°F), gas mark 6. Cut the crusts off the bread and roll each slice with a rolling pin to flatten it a bit.

Spread the bread with butter or vegan spread and sprinkle a good layer of sesame seeds on top, pressing them in with a knife. Cut the bread into fingers and place on a baking sheet. Bake for 10–15 minutes or until crisp and golden brown.

Meanwhile, spoon the dip on to small plates or into individual ramekin dishes and garnish each with a wedge of lemon. Serve with the hot sesame toasts.

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