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RECIPE # 4497 PICKLED VEGETABLES & BUTTER BEAN HUMMUS Thursday July 15, 2010

RECIPE # 4497 PICKLED VEGETABLES & BUTTER BEAN HUMMUS Thursday July 15, 2010

CREATED Jul 14, 2010

 Chef Dustin Pritchett / The Farm House Restaurant at Fontanel Mansion

PICKLED VEGETABLES:

HEAD OF CAULIFLOWER, CUT INTO FLORETS

CARROTS, CUT ¼ INCH X 2 INCH STICKS

OKRA, WHOLE (PREFERABLY SMALL TO MEDIUM SIZE)

2 C WHITE VINEGAR

2 C WHITE BALSAMIC VINEGAR

4 C WATER

4 T PICKLING SPICE

1 T FENNEL SEED (TOASTED)

2 T SALT

1 SPRIG BASIL

MIX WATER, VINEGAR, SPICES, FENNEL SEED, SALT & BASIL. BRING TO A BOIL. POUR BOILING LIQUID OVER VEGETABLES. LET COOL AT ROOM TEMPERATURE (NOT IN ICE BATH) 

 BUTTER BEAN HUMMUS ( dip )

1 LB LIMA/BUTTER BEANS, BLANCHED

4 T TAHINI SESAME PASTE

2 tsp LEMON JUICE

1 T ROASTED GARLIC

2 T PARSLEY, CHOPPED

½ C OLIVE OIL

¼ C WATER

2 tsp SALT

1 tsp GROUND BLACK PEPPER

PUREE HALF OF THE LIMA BEANS WITH TAHINI, LEMON JUICE, ROASTED GARLIC & WATER UNTIL SMOOTH. ADD THE REST OF THE LIMA BEANS, OLIVE OIL, SALT & PEPPER & BLEND UNTIL CONSISTENCY OF MILDLY CHUNKY HUMMUS. ADD PARSLEY & REFRIGERATE.