Bean dip

Name: Bean dip
Cook time: 1 h
Total time: 1 h 45 min
Yield: 6
Ingredients: 2 Onions; 2 Garlic cloves; 1/4 TEASPOON Chili Flakes; 2 TABLESPOONS Oil; 450 g white beans (about 1,5 kg pods); 1 Organic Lemon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Parsley; 6 Stem/s Mint; 5 TABLESPOONS Olive oil; 7-10 Tbsp Sugar

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

Refined as vegetarian spread and with vegetables

COOK TIME
60 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

2 Onions
2 Garlic cloves
1/4 TEASPOON Chili Flakes
2 TABLESPOONS Oil
450 g white beans (about 1,5 kg pods)
1 Organic Lemon
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Parsley
6 Stem/s Mint
5 TABLESPOONS Olive oil
7-10 Tbsp Sugar

Directions

1
Peel and chop the onions and garlic cloves. Fry the onions, garlic and chilli flakes in hot oil in a pot. Steam the bean seeds briefly. Season everything with grated zest of 1 organic lemon, salt and pepper.
2
Add 200 ml water, bring to the boil, cover and cook for about 10 minutes. Leave to cool. Wash parsley and mint and pluck. Add lemon juice and olive oil to the beans and blend everything finely with a hand blender. Season with salt, pepper and 1 pinch of sugar. Let it cool down. Thin flatbread goes well with it.