RoseElliot - bean hummus with rosti

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Bean Hummus With Bircher Benner Potatoes

 

Recipe By :Rose Elliot

Serving Size : 3 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

30 ounces canned white beans

2 garlic cloves -- peeled and chopped

1 squeeze lemon juice

1 tablespoon olive oil -- or double

4 medium potatoes

 

Scrub the potatoes clean and cut them in half. Place them, cut-side down, on an

oiled baking tray and brush the tops with oil. Sprinkle with sprigs of thyme or

rosemary if desired, then bake the potatoes for about half an hour at 400F until

soft.

 

Meanwhile blend the bean sauce ingredients together in a food processor or

blender, adding a little extra water to thin the sauce.

 

Heat the bean puree gently in a pan until well heated (about 5-10 minutes).

 

To Serve: When heated through, place the bean dip in a dish and arrange the

cooked potato pieces around the edge.

 

Description:

" Swiss rosti potatoes tossed with bean puree and lemon "

Source:

" Demonstration "

S(VegRecipes):

" Hanneman (kitpath) on 03-Feb-2002 "

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Per Serving (excluding unknown items): 507 Calories; 6g Fat (9.5% calories from

fat); 24g Protein; 94g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 25mg

Sodium. Exchanges: 6 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat.

 

NOTES : Rose Elliot demonstrated this recipe at the Living Without Cruelty

Exhibition. Named in honor of the Swiss nutritionist Dr. Max Bircher-Benner.

 

Nutr. Assoc. : 0 0 3896 0 0

 

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