Special Diet

Bean, Lemon & Rosemary Hummus

prep 10 mins, plus cooling cook 10 mins
  • 6 tablespoons extra virgin olive oil, plus extra to serve
  • 4 shallots, finely chopped
  • 2 large garlic cloves, crushed
  • 1 teaspoon chopped rosemary, plus extra sprigs to garnish
  • grated rind and juice of ½ lemon
  • 2 x 400 g (13 oz) cans butter beans
  • salt and black pepper
  • toasted ciabatta, to serve

Heat the oil in a frying pan, add the shallots, garlic, chopped rosemary and lemon rind and cook over a low heat, stirring occasionally, for 10 minutes until the shallots are softened. Leave to cool.

Transfer the shallot mixture to a food processor, add all the remaining ingredients and process until smooth.

Spread the hummus on to toasted ciabatta, garnish with rosemary sprigs and serve drizzled with oil.

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