I used the rest of the flageolets for this lovely spread / dip! It's very garlicky, so don't be afraid to use less if you want. The espelette is a really nice addition 🙂.
Flageolet Hummus
Ingredients for 3 small pots:
1 1/2 cups canned flageolet, drained
1/4 cup powdered almonds
2 cloves garlic
1 1/2 Tbs lemon juice
2 Tbs oil
1 tsp salt
pepper, nutmeg
espelette
Directions:
Lightly fry the almond powder, to light gold.
Blend everything, adding water or oil as needed.
Adjust seasonings.
~~~
from
https://aufilduthym.fr/houmous-flageolets-amandes-tartinade/
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