Beans with Hummus Dressing & Pine Nuts

[Guest guest]

Beans with hummus dressing & pine nuts

 

 

500 g (17 1/2 oz) Italian flat beans, topped

500 g (17 1/2 oz) green beans, topped

55 g (1/3 cup) toasted pine nuts, to serve

sweet paprika, to serve

 

Hummus Dressing:

 

one 300 g (10 1/2 oz) can chickpeas (garnanzos), rinsed, drained

1 small garlic clove

1/2 cup olive oil

1/4 cup fresh lemon juice

2 tbsp (8 tsp) hot water

salt & freshly ground black pepper

 

 

1. Half-fill a sink with cold water. Bring a large saucepan of water

to the boil . Add the flat beans and cook, uncovered, for 30 seconds

(see microwave tip 1). Add the green beans and cook for a further 1

1/2 minutes or until the beans are bright green and tender crisp (see

microwave tip 2).

 

2. Use a metal sieve or a large slotted spoon to transfer the beans to

a colander that is sitting over a bowl. Sit the colander in the sink

of cold water for 1-2 minutes or until the vegetables are cool. Drain

well and pat dry with paper towel.

 

3. To make the hummus dressing, place the chickpeas and garlic in the

bowl of a food processor and process until finely chopped. Combine the

oil and lemon juice in a jug. With the motor running, add the oil

mixture to the chickpea mixture, in a thin steady stream, processing

until well combined and almost smooth. Add the hot water and process

until combined. Transfer to a jug. Taste and season with salt and pepper.

 

4. Spoon dressing over the beans and sprinkle with the pine nuts and

paprika.

 

 

 

MICROWAVE TIP 1: Place the washed beans in a freezer bag, adjusting

until 1 to 2 deep when bag is laid flat. Twist opening to close. Cook

on High/800watts/100% for 2 1/2 to 3 minutes or until bright green and

tender crisp.

 

MICROWAVE TIP 2: Follow microwave tip 1, cooking on High/800watts/

100% for 2 minutes or until bright green and tender crisp.

 

 

 

Serves 8 an accompaniment.