Butter bean purée with dukkah

lunch · ⏱ 120 min · 8 portions · 45.0 g carbs / portion · allergens: egg, gluten, sesame, tree nuts

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
http://flowcooking.food/en-us/recipe/206/butter-bean-puree-with-dukkah/