Butter Bean and Oregano Houmous

Name: Butter Bean and Oregano Houmous
Prep time: 15 min
Total time: 15 min
Cuisine: International
Ingredients: 1 tsp. Schwartz Oregano; 1 tsp. Boiling water; 1 Zest and juice of lemon; 5 tbsp. Extra virgin olive oil; pinch Schwartz Chillies Crushed, to taste; 400g tin Butter beans, drained; 1 tsp. Schwartz Easy Garlic; 100g Feta cheese; 2 Sun-dried tomatoes, to garnish; to season Salt and Black Pepper

Over a year ago 2,991 views

Prep: 15 mins

Starter

Ingredients

1 tsp. Schwartz Oregano
1 tsp. Boiling water
1 Zest and juice of lemon
5 tbsp. Extra virgin olive oil
pinch Schwartz Chillies Crushed, to taste
400g tin Butter beans, drained
1 tsp. Schwartz Easy Garlic
100g Feta cheese
2 Sun-dried tomatoes, to garnish
to season Salt and Black Pepper

Accompaniment

Description

This houmous combines the delicious flavours of butter
beans, lemon, olive oil, oregano, garlic and chilli.

Method

1
1. Place the Oregano in a cup and pour over the boiling water. Leave to
stand for 15 minutes to infuse.

2. Add the lemon juice, olive oil and Chillies to the Oregano and stir well.

3. Set 6 butter beans aside to garnish and place the remaining beans,
Garlic and half the lemon zest in a food processor and blend together.
Slowly add the olive oil mixture through the funnel, whilst pulsing
until the houmous is smooth and creamy. Season to taste. Transfer to a
serving bowl, crumble over the feta and garnish with the reserved
butter beans, remaining lemon zest and sun-dried tomatoes.
This houmous combines the delicious flavours of butter
beans, lemon, olive oil, oregano, garlic and chilli. Great
served as a dip for a starter or to enjoy with pre-dinner
drinks. Also makes a fantastic healthy snack for the
children: just leave out the chilli if they prefer.

Chef's Tips

This dip is delicious served with vegetables
such as potatoes, carrots and parsnips cut into
wedges, drizzled with olive oil and sprinkled
with a good pinch of Oregano. Place them
onto a hot tray in an oven pre-heated to
220°C, 425&#730,,F, Gas Mark 7 and roast for 40
minutes, turning once. You can also cut pitta
bread into triangles, brush with olive oil,
sprinkle over a pinch of Oregano and toast in
the oven for 7-8 minutes until lightly browned.
Alternatively, serve with batons of raw, sliced
vegetables of your choice.