"This dish has become a staple on the menu at Nomad and is one of my personal favourites," says executive Jacqui Challinor. "The cannellini beans offer a beautiful, creamy richness that differs from the traditional chickpea version [of hummus], which is only amplified by the warm burnt butter." Serve the cannellini bean dip with here with Challinor's olive-oil flatbread.
- 100 ml extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 tsp cumin seeds
- ½ onion, thinly sliced
- 400 gm tinned cannellini beans, rinsed and drained
- 1 tbsp lemon juice
- 1 tbsp tahini
Cumin burnt butter
- 60 gm unsalted butter
- 2 tsp cumin seeds
- 1Heat 2 tbsp oil in a medium saucepan over medium heat. Cook garlic and cumin until fragrant (1 minute), then add onion and cook until soft and translucent (5 minutes). Add beans and 100ml water and season to taste. Simmer until most of the water evaporates (3 minutes).
- 2Transfer bean mixture to a food processor and process until almost smooth. With the motor running, add lemon juice tahini and remaining oil. Add 1-2 tablespoons warm water, if needed, until mixture is a loose consistency (it will thicken on cooling). Transfer to a bowl, cover and refrigerate until cool.
- 3For cumin burnt butter, combine butter and cumin in a small saucepan over medium heat. Cook, stirring frequently, until frothy and nut-brown in colour (4 minutes). Immediately transfer mixture to a heatproof bowl to prevent overcooking.
- 4To serve, spoon hummus onto a serving plate, pour over warm cumin burnt butter and garnish with thyme sprigs. Serve with flatbread.