White Bean and Tuna Hummus with Soft Eggs
Photography 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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.