CANNELLINI BEAN DIP WITH CUMIN BUTTER AND FLATBREADS
80 ml olive oil
3 garlic cloves
5 ml cumin seeds
1 shallot, thinly sliced (or use a small onion)
1 tin cannellini beans, rinsed and drained
10 ml lemon juice
15 ml tahini
salt and black pepper to taste
BURNT BUTTER
60 g butter
5 ml cumin seeds
METHOD:
- Saute the shallots in 15 ml olive oil, add the garlic and cumin and cook till caramelised
- Add 80 ml water and the beans and simmer for about 5 minutes (most of the water must be absorbed or evaporated.Season
- Place in a food processor and add the rest of the olive oil, lemon juice and tahini.Process until smooth, spoon into a bowl, cool and cover
- TO SERVE:Combine the butter and cumin in a small frying pan and cook until nut-brown in colour. Pour over the beans and garnish with fresh thyme. Serve with the flatbreads for a delicious snack or light meal
FLATBREADS
325 g cake flour or bread flour
15 ml castor sugar
1 packet (10 g) instant yeast
60 ml olive oil
200 ml lukewarm water
FOR BRUSHING/FINISHING
olive oil, seasalt
METHOD:
- Combine the flour, salt, sugar and yeast in the bowl of a stand mixer with the dough hook attachment. Mix on low speed to combine, add olive oil and the lukewarm water until it forms a soft, sticky dough (adding a little more water, if necessary). Increase speed to medium, and mix until dough is smooth and elastic.
- Place dough in an oiled bowl, cover and leave to rise until doubled in size
- Turn out dough onto a lightly floured surface. Divide into 8 equal portions, then roll into balls. Cover with a damp cloth and stand in a warm place to rise slightly.
- Roll out on a lightly floured surface, place on oiled trays
- Heat a little olive oil in a large frying pan on medium heat and cook one flatbread at a time, turning halfway, until golden and cooked through (4 minutes). Keep warm in the oven while you cook the rest
- Brush with olive olive oil and season with sea
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