This delish dish was inspired by my recent trip to Sydney where I was promoting my book, Saffron in the Souks. I dined at Nomad, a modern Lebanese restaurant in Surry Hill with a fabulous open plan kitchen. To be honest, everything was knockout, but they did a wonderfully spiced cannellini bean hummus that really wowed me. The cannellini beans gave it such a creamy texture. Here is my version. It’s very quick to make and great with flat breads or crudités.
- Tip the cannellini beans into a blender and add the tahini, lemon juice, garlic, cumin and 75ml of water. Season with a really good pinch of salt and blend until smooth.
- Swirl onto a serving dish and drizzle over a little olive oil. Scatter over the mint laves and sprinkle the paprika over the top. Serve immediately.
400g drained cannellini beans
The juice of a lemon
1 clove garlic
1 tsp ground cumin
Extra virgin olive oil to garnish
Mint leaves to garnish
A pinch of paprika