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.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!