A spread fit for the Turkish breakfast table, white bean purée is made by blending boiled beans with garlic, lemon and cumin. Its olive-oil-forward composition makes it both heart-healthy and low in calories.
Put the soaked beans into a pot with fresh water and boil for 25 minutes until soft.
Drain the beans and let them cool for five minutes, setting aside a little of the cooking water.
Blend the beans with the garlic, lemon juice, most of the olive oil, cumin and salt until smooth, adding a little cooking water if needed to adjust the consistency.
Spread the purée onto a plate, drizzle with the remaining olive oil, and garnish with chopped parsley to serve.
Do not add salt while boiling the beans; salting too early toughens the skins and slows softening.
For a creamier texture, you can add a bit more of the cooking water; it softens the texture without diluting the flavour.
Admin DadaGastro · verified in test kitchenFasulyeyi 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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