White Bean and Tuna Hummus with Soft Eggs
Photography by Aaron McLean.
This mezze plate is perfect for a light dinner or lunch; use whatever is freshest and best for the vegetable accompaniments.
Serves: 4
INGREDIENTS
4–6 eggs, boiled and halved
300 grams green beans, blanched
2 inner stalks celery, sliced thinly
8 radishes with leaves
½ cup olives
grilled bread to serve
Hummus
1 x 400 gram tin cannellini beans, drained and rinsed
1 x 185 gram tin tuna in brine or oil, drained
2 tablespoons tahini
¼ cup plain yoghurt
2 cloves garlic, crushed
2 tablespoons lemon juice
2 tablespoons olive oil
sea salt and freshly ground pepper
METHOD
Hummus: Place all the ingredients in a food processor and blend until smooth. Season well.
To serve: Spoon the hummus onto plates and drizzle with a little olive oil. Arrange the vegetables and olives around the plate along with the halved eggs. Serve with lots of grilled bread.
Pantry note:Tahini is a paste made from sesame seeds and used widely in North African, Middle Eastern and Mediterranean cuisine. Available from supermarkets and food stores.
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