This white bean spread, a good fit for a Turkish breakfast table, is made by blending cooked beans with garlic, lemon, and cumin. Its olive oil-based preparation offers a heart-healthy, low-calorie option.
Put the dried beans soaked overnight in a pot with fresh water and boil for 25 minutes, until tender.
Drain the beans and let them cool for 5 minutes. Reserve some of the cooking water.
Blend the beans with the garlic, lemon juice, most of the olive oil, cumin, and salt until smooth. If needed, add some of the reserved cooking water to adjust the consistency.
Spread the puree on a plate, drizzle with the remaining olive oil, and garnish with chopped parsley.
Do not add salt while boiling the beans; salting early may toughen the skins and make them take longer to soften.
Fasulyeyi haşlarken tuzlamadım ve gerçekten çok daha çabuk yumuşadı, önceki denemelerimden farkı hemen belli oldu. Ezmeye biraz da tahin ekleyince kıvamı daha da kremamsı oldu.
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