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Butter bean purée with dukkah

Velvety butter bean purée, bright with lemon and olive oil
Crunchy dukkah brings warm nuttiness and peppery depth
Finish with herbs and fennel for a comforting, spoon-it-all meal

lunch ⏱ 120 min 520 kcal / portion 45.0 g carbs / portion (estimated) eggglutensesametree nuts 🔗 Original source

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Butter bean purée with dukkah
v3 · rb0e705f985 20260727Z1751 Butter Bean Purée 🥣 250 g butter bean 70 g hazelnut 2 tbsp sunflower seed 1 tsp fennel seed 1 tbsp cumin seed 1 tbsp green peppercorn 3 tbsp coriander seed 🔥 preheat oven to 140°C ⏳ soak and drain butter beans 🍳 ⏱ 45 min simmer butter beans to 1.5 hours until completely soft 🍳 purée beans with garlic, lemon juice, olive oil, cooking water, sea salt, and black pepper until very smooth ⏳ cool covered purée 🔥 ⏱ 20 min spread hazelnuts on tray and bake 🔥 add sunflower seeds halfway through hazelnut bake and cool to room temperature 🍳 heat a pan and dry-roast fennel seeds for 30 seconds dry-roast cumin seeds for another 30 seconds until they start to pop dry-roast peppercorns about 30 seconds until they start to pop 🍳 ⏱ 1 min cook coriander seeds until they start to pop dry-roast sesame and nigella seeds together until sesame turns light brown 🔪 chop hazelnuts coarsely after rubbing off some skin 🌀 combine chopped hazelnuts with roasted seeds and spices, then mix well 🌀 stir purée and spread on platter in a wavy pattern 🍽 drizzle most remaining olive oil and sprinkle with dukkah 🔪 scatter chopped parsley and coarsely grate hard-boiled eggs on top 🍽 finish with a final drizzle of olive oil ½ tbsp bicarbonate of soda 80 ml cooking water 4 pieces garlic clove 2½ tbsp lemon juice 120 ml olive oil sea salt to taste black pepper to taste 1½ tbsp sesame seed ½ tsp nigella seed ½ tsp flaky sea salt 1 tsp paprika 10 g parsley 2 pieces egg bicarbonate of soda, cooking water green peppercorn coriander seed sesame seed, nigella seed flaky sea salt, paprika parsley, egg
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Preparation steps

  1. preheat oven to 140°C
  2. soak and drain butter beans
  3. simmer butter beans 45 minutes to 1.5 hours until completely soft
  4. purée beans with garlic, lemon juice, olive oil, cooking water, sea salt, and black pepper until very smooth
  5. cool covered purée
  6. spread hazelnuts on tray and bake 20 minutes
  7. add sunflower seeds halfway through hazelnut bake and cool to room temperature
  8. heat a pan and dry-roast fennel seeds for 30 seconds
  9. dry-roast cumin seeds for another 30 seconds until they start to pop
  10. dry-roast peppercorns about 30 seconds until they start to pop
  11. cook coriander seeds up to 1 minute until they start to pop
  12. dry-roast sesame and nigella seeds together until sesame turns light brown
  13. chop hazelnuts coarsely after rubbing off some skin
  14. combine chopped hazelnuts with roasted seeds and spices, then mix well
  15. stir purée and spread on platter in a wavy pattern
  16. drizzle most remaining olive oil and sprinkle with dukkah
  17. scatter chopped parsley and coarsely grate hard-boiled eggs on top
  18. finish with a final drizzle of olive oil

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