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Broad Bean and Green Olive Hummus with Toasted Naan Bread
16 Oct 2011
Recipe by Chef Dale Sniffen
Prep list
- 300gm frozen broad beans simmered for 5 minutes in lightly salted water
- 2 cloves crushed garlic
- 100ml olive oil
- ½ red onion
- ¼ cup chopped Italian parsley
- 100gm roughly chopped green Queen of Spain olives
- Toasted Naan bread to serve
Method
Allow the cooked beans to cool down before you use them. Place all the ingredients except the olives in the blender and process until smooth. Remove the Humus from the blender then stir through the chopped olives.
Toast the bread on the BBQ until golden brown, cut the bread into a pie shape suitable for dipping. To serve scatter some green leaves on a large serving platter. Portion out the dip into a container with the toasted bread surrounding the dip.
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