Butter Bean Hummus Bowls
Here, we're topping a creamy butter bean hummus with a punchy quinoa salad, crisp halloumi, pickles, crunchy dukkah & a soft boiled egg.
Servings: 4 Portions
Equipment
- Food Processor
- Pestle & Mortar
- Saucepans
- Sieve
- Mixing Bowl
- Frying Pan
Ingredients
Butter Bean Hummus
- 400 g Butter Beans Drained Weight - See Notes
- 2 Cloves Garlic
- 60 g Tahini
- 1 tsp Ground Cumin
- 2 tbsp Olive Oil
- 1 tbsp Honey
- 1 tbsp Lemon Juice Plus More, If Needed
- Cold Water
Pickled Onions
- 200 ml Apple Cider Vinegar
- 100 ml Water
- 75 g Caster Sugar
- 6 Black Peppercorns
- 1 Bay Leaf
- 1 Red Onion
Dukkah
- 30 g Flaked Almonds
- 1 tsp White Sesame Seeds
- 1 tsp Black Sesame Seeds
- 1 tsp Coriander Seeds
- 1 tsp Cumin Seeds
- ½ tsp Fennel Seeds
- 1 tsp Smoked Paprika
- 1 tsp Dried Oregano
Soft Boiled Eggs
- 4 Eggs
Quinoa Salad
- 100 g Uncooked Quinoa See Notes
- 200 g Water
- 1 tbsp Finely Chopped Parsley
- 3 Sun Dried Tomatoes Or 6 If They're Small
- 1 Lime
To Serve
- ½ Cucumber
- 2 Blocks Halloumi
- Pickled Guindilla Chilies/Peppers
- Olive Oil
Instructions
Butter Bean Hummus
- Drain the butter beans through a sieve then rinse under cold water.
- Add the butter beans into a food processor with the garlic, tahini, cumin, olive oil, honey & a tbsp of lemon juice.
- Blend for several minutes, to combine then gradually add in cold water (with the food processor still running), to adjust the hummus to your desired consistency.
- Season the hummus with salt & more lemon juice (if needed) then continue blending until smooth. Transfer to a container & store in the fridge until needed.
Pickled Onions
- Place the vinegar, water, sugar, peppercorns & bay leaf into a small saucepan then set over a low heat.
- Heat until the pickle is hot (but not boiling) & the sugar has fully dissolved then set aside, to cool slightly.
- Next, peel the onion, trim the root off then thinly slice. Place into a container then pour the pickle over, through a sieve. Let the onions sit in the pickle for at least an hour before using.Make sure that every slice of onion is submerged in pickle!
Dukkah
- Add the flaked almonds into a frying pan then toast over a medium heat until golden brown. This will take 2-3 minutes. Once toasted, transfer the almonds to a bowl & leave to cool.
- Next, add all of the seeds into the frying pan then set back over a medium heat & toast until fragrant. This will take a minute or two. Transfer the seeds into a separate bowl & leave to cool.
- Once cool, add the toasted seeds into a pestle & mortar then chop until broken down but still coarse. Add in the toasted almonds & chop into smaller pieces.
- Add the paprika, oregano & a pinch of sea salt into the pestle & mortar then stir, to combine. Store in an airtight container until needed.
Soft Boiled Eggs
- Bring a small saucepan of water to the boil then use a slotted spoon to carefully add in the eggs.
- If you're using medium eggs, cook them for 6 minutes. If using large eggs, cook for 7. Make sure that the water is boiling at all times!
- Once cooked, immediately refresh the eggs in ice cold water then peel, once cool. Store in the fridge until ready to serve. Cut each egg in half just before serving.
Quinoa Salad
- Place the quinoa into a sieve then wash well under cold water. Allow to drain then place into a saucepan with the water & a good pinch of salt.
- Set the pan over a medium heat & bring to the boil. Reduce the heat slightly then simmer until all of the water has been dissolved, stirring occasionally. This will roughly take 10-15 minutes.
- Cover the pan with a lid & take off the heat. Leave to stand for 10 minutes.
- In the meantime, dice the sun dried tomatoes then add into a mixing bowl along with the chopped parsley & a drizzle of the sun dried tomato oil.
- Next, fluff the quinoa up with a fork then add into the mixing bowl with the tomatoes & parsley. Add in the juice of a lime, salt & pepper then stir to combine. Serve the salad immediately or store in the fridge for up to 2 days.
To Serve
- Thinly slice the cucumber then set aside.
- Next, cut each block of halloumi into 6 slices. Place a large frying pan over a medium heat then add in a small amount of veg oil. Add in the halloumi & cook for 2-3 minutes on each side. The halloumi should be crisp & golden.You might need to cook the halloumi in batches, depending on the size of your frying pan.
- Once cooked, transfer the halloumi to a plate.
Plating Up
- Spoon a generous amount of hummus into four bowls then spread out with a spoon.
- Spoon quinoa salad on top of the hummus then arrange sliced cucumber, pickled onions & a boiled egg around the bowl.
- Top each hummus bowl with 3 slices of halloumi, a couple of picked chillies, a drizzle of olive oil & a generous sprinkle of dukkah. Serve immediately.
Notes
1. Butter Beans - For the hummus recipe, I used a 700 gram jar of butter beans from the Bold Bean Co, which yields 400 grams of butter beans once drained. If you're using another brand, you might need more than one jar/tin. Make sure to drain & rinse the beans well before using.
2. Lemon Juice - Add lemon juice to the hummus, to your taste. Using a tbsp of juice, is a good starting point.
3. Quinoa - For this recipe, you can use either just white quinoa or a mix of white, black & red. The cooking instructions are the same for either type. Make sure to wash the quinoa well, before cooking.
4. Guindillas - These are a type of pickled chilli pepper that are available in most supermarkets. Feel free to leave these out or use a different chilli, if you'd prefer.
5. Pickled Onions - Make sure to leave the onions in the pickle for at least an hour before serving. Once cool, store the onions in the fridge for up to 3 days. Make sure to drain the onions before serving.
5. Storage:
Hummus & Pickled Onions: Will keep in the fridge for up to 3 days.
Quinoa Salad & Boiled Eggs: Will keep in the fridge for up to 2 days.
Dukkah: Will last for several weeks if kept in an airtight container.