Pulses are high in protein, fibre and B vitamins. Having a wide variety in your diet offers a broader range of nutrients.
Whilst almond butter is high in beneficial fats it is also rich in minerals. The garlic and chilli not only adds flavour but also provides a number of phytonutrients understood to offer a number of health benefits. Coriander also delivers vitamins A, B1, B2, C and the mineral, iron.
It is very simple to make and needs a blender to whizz everything together. You could make two versions for those who don’t fancy the spicier version. Although I can’t imagine why they wouldn’t!
Cook time: None
Serves 2 for lunch
- 200 gms cooked Flageolet Beans*
- 100 gms unsweetened Almond Butter (we used Carley’s Raw Almond Butter). Alternatively any nut butter can used other than peanut.
- 1 Large (or 2 small) clove of garlic, peeled
- Juice of 1 large lemon
- 20 ml Extra Virgin Olive oil
- 30 gms Fresh Coriander
- 1 Dessertspoon of Hot Pepper Sauce or 1 fresh de seeded red chilli
- ¼ teaspoon of freshly ground salt
- 30 ml water
*Interesting to note that we used a 400 gms can which states that after rinsing you have a drained weight of 265 gms of beans.
- Put all the ingredients in a blender, and blend until smooth.
- Taste test and add more seasoning if required.
- Check the consistency which should be like usual hummus. Add a little water if necessary.
- Serve in a bowl with warmed pitta bread and a lovely selection of fresh raw veggies.
Note
Add more oil and or water to get the right consistency.
Add more hot pepper sauce if you prefer. Alternatively you can use a fresh red chilli. Just deseed and add right at the beginning at the blender stage.
