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This recipe pre-dates my 5 Ingredients philosophy.
This is one of those great recipes that came about by mistake. I was in the mood for hummus to go with my veg but had neither tahini nor chickpeas on hand. But walnuts and a tin of cannellini beans were in my larder so I decided to try a hybrid of the great Turkish sauce, tarator. The results were surprisingly good. Feel free to use this as a dip or wherever you’d normally use hummus.
Serves 4
200g walnuts
1 400g can cannellini beans, drained and rinsed
2 cloves garlic, peeled
3T sherry or red wine vinegar
4T extra virgin olive oil
4T water, or to taste
1. Process walnuts in a food processor until finely ground. Add remaining ingredients except water and continue to whiz until you have a smooth paste.
2. Gradually add water until the paste is the consistency you’re after. Season well.
Add to my Old Favourite Recipes
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