| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Fruits | First, Taste | 6 | Servings | |
INGREDIENTS
| 1 | 432 g can chick peas | |
| drained | ||
| 1 | 432 g can flageolet beans | |
| drained and rinsed | ||
| 2 | Cloves garlic, crushed | |
| 4 | T | Olive oil |
| Juice and zest of 1 lime | ||
| 1 | Coriander, roughly chopped | |
| 1 | Pink grapefruit, peeled and | |
| segmented | ||
| 1 | Red onion, finely sliced | |
| Salt and freshly ground | ||
| black pepper | ||
| Warm pitta bread or naan | ||
| bread for | ||
| dipping |
INSTRUCTIONS
Put 3/4 of the chick peas and 3/4 of the flageolet beans in a food processor with the garlic, olive oil (reserving two teaspoons for the relish) and juice and zest of lime. Add half the coriander and season well. Whizz until smooth and creamy, adding a little water if necessary. To make the relish, toss the remaining chick peas and flageolet beans in a small bowl with the grapefruit segments, olive oil, finely sliced onion and coriander. Season to taste. Pile the creamy dip into a shallow serving dish or plate and scatter over the grapefruit relish. Grind over plenty of black pepper. Chill until required. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 175
Calories From Fat: 116
Total Fat: 13.2g
Cholesterol: 0mg
Sodium: 316.3mg
Potassium: 186.3mg
Carbohydrates: 11.8g
Fiber: 3.2g
Sugar: <1g
Protein: 4g