BLANCHED GREEN BEANS WITH WHITE BEAN HUMMUS

This creamy riff on hummus makes a great dip, but we especially love using it as the base of a fresh vegetable side dish.

Prep:
10 mins
Cook:
5 mins
Serves:
4

Ingredients

1 tin white beans

¼ cup tahini

½ tsp ground cumin

½ tsp ground coriander

Grated zest and juice of 1 lemon

2 Tbsp olive oil

250g fresh green beans, trimmed

2-3 Tbsp pomegranate arils

2 Tbsp slivered almonds, toasted

Method

Drain and rinse the white beans and put into a food processor with the tahini, cumin, coriander, lemon zest and juice, and olive oil.

Add 3 tablespoons of water and blitz to a smooth paste, adding more water if required. Add salt to taste. Cook the green beans in boiling, salted water for 4-5 minutes or until tender. Drain.

Smear the hummus onto a serving platter, then top with the green beans and scatter over the pomegranate and almonds to serve.