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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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!