White Bean Hummus-Style Spread with Courgette and Mint
Levantine-inspired · white_bean_hummus_style_spread · Revision 2
Generated by RecipeMirror and not kitchen-tested. Treat the times as a starting point, make sure food is properly cooked, and check labels for allergens.
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- Servings
- 4
- Prep minutes
- 13
- Cook minutes
- 12
- Total minutes
- 25
Ingredients (8)
- 460 g cooked cannellini beans, drained
- 175 g courgette, finely chopped
- 5 g mint, finely chopped
- 35 g tahini, stirred; contains sesame
- 35 ml lemon juice
- 60 ml water
- 20 ml olive oil
- 3 g fine salt, adjust after tasting
Equipment
- saucepan
- blender or potato masher
- bowl
Method
1. Prepare
Drain the cooked cannellini beans and finely chop the courgette and mint.
Guide timing: 12 minutes
2. Cook
Warm a spoonful of the olive oil in a small pan over medium heat. Cook the courgette for 5–6 minutes, stirring, until tender. Take off the heat and leave to cool for a few minutes.
Guide timing: 8 minutes
3. Blend
Blend or mash the cooked cannellini beans with the tahini, lemon juice, fine salt and the rest of the olive oil. Add the water a little at a time until smooth and spreadable; you may not need it all.
Guide timing: 4 minutes
4. Fold in and serve
Fold in the courgette and mint. Taste and serve, or chill until needed.
Guide timing: 1 minutes
Handling notes from this guide
- Wash produce and use clean utensils. Check packaged ingredients for allergens. Use only fully cooked or commercially canned pulses; never substitute raw dried beans. Contains sesame. Keep chilled at 5°C or colder until serving and refrigerate leftovers promptly.