We much prefer a starter to a desert (though frequently have all three courses). This is a quick, easy and impressive starter if served in individual ramekins, a tasty lunch or a buffet/mezze style starter. Hummus is everywhere at the moment, on restaurant and bar menus, we put a spin on it with butter beans rather than chick peas as the main ingredient.
- 1 tin of Butterbans
- 2 cloves of Garlic
- 1 Beetroot
- Garlic oil
- Fresh chives
- Granary pita breads
- Garlic oil
- Salt and Pepper
- Drain the butterbeans, but leave a little excess liquid in the can
- Empty into a food processor
- Add two cloves of garlic and start the food processor
- After about thirty seconds, start adding the garlic oil until the mixture becomes thick and smooth
- Add the chives so that there is a smattering of green in your mix
- Keep whizzing until the mix is smooth and not too watery – just like the consistency of hummus!
- Chop the beetroot into small chunks and then fold into the mix. Fold gently – do not stir madly as you do not want the Beetroot to completely mix with the butterbeans
- Decanter into a serving bowl or ramekins and then straight to the table, or to keep in the fridge for a day or two
- Cut the pita chips into little squares / triangles / whatever shapes you want, but make sure you separate the two sides. You should also remove any pappy soft clumps that might be in the middle.
- Arrange these on a baking tray evenly and cover (or spray) with your oil and then season to taste. Salt and pepper work a treat, but you might want to be a bit more adventurous. Bake at 170°C until chip-like (about 15 – 20 minutes)
This is a great cheap and easy starter that is bound to impress with its festive colours, rich textures and soft flavours.