Hot cheese and tomato hummus
This recipe needs advance preparation!
Not really a hummus, as I've not heard of a hot hummus before now. It's really a spicy bean purée. It's based on a Mexican bean and cheese puree and made with leftovers from the freezer. I added the sliced tomatoes to prevent the bean purée from drying out.
A fantastic recipe and you would never imagine it was vegetarian!
- 90 g dried haricot beans
- 90 g dried butter beans
- 2 litres of weak vegetable stock - I make up half the advised quantity of bouillon powder.
- 2 sticks of celery, roughly chopped
- 1 large sweet pepper, deseeded and chopped
- 1 bulb of garlic, peeled and crushed (or to taste)
- 1 onion, peeled and roughly chopped
- 3 tablespoons olive oil
- 1 tablespoon of Tex-Mex seasoning, or Old India Taco Seasoning, or chopped chillies, or chilli sauce.
- 110 g mature cheddar cheese, roughly grated.
- 3 large tomatoes, thinly sliced
- 1 to 2 tablespoons of yellow cornmeal. Use only if the mixture looks far too wet and the end of the slow cooking process.
- When you are ready to start the final bake, preheat the oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour].
- Soak the beans in cold water overnight, rinsing and draining a few times if possible.
- Add the soaked beans, stock, celery, peppers, garlic, chopped onion, Tex-Mex seasoning (or equivalent) to a slow cooker on low and cook for 4 hours
- Using a stick blender reduce the mixture to the consistency of hummus. If it is really wet, add a tablespoon of yellow cornmeal, stir well and check in another 15 minutes. This is a very efficient way of reducing liquid, but use with caution as more than once, I've had to add more stock after doing this!
- Add 1.5 tablespoons of olive oil. Mix well and remove from the heat.
- At this stage the mixture could be refrigerated or even frozen and the final cooking stage done at a later time.
- Once the oven is hot, coat a shallow oven proof dish with 1.5 tablespoons of olive oil and spread the bean mixture evenly over the surface.
- Sprinkle with grated cheese and top with the thinly sliced tomatoes.
- bake the puree for about 45 minutes to 1 hour.
This is a great recipe for experimentation. Almost any vegetables can be added to this recipe. Just use your imagination!
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