A delicious adaption of standard hummus: the addition of anchovies adds a tasty salty kick.
It should be vaguely apparent to the regular reader that I like dips, really quite a
bit lot. What I do not like are most shop dips, expensive, laden with fats and oil and unnecessary ingredients (guacamole with added cream anyone?)
A homemade hummus is a thing of beauty, endlessly customise-able, far more affordable and better tasting than many shop bought alternatives.
Both beans and chickpeas are cheap, filled with protein and have a relatively mellow taste which makes them the ideal “filler” for more expensive or intensely flavoured ingredients. I usually buy dried beans and pulses, then soak and cook them myself before free freezing them, but also always keep a few tins handy too.
I was recently sent some goodies from the Vaucluse area of Provence, which included a packet of concentrated anchovy pate and herbes de Provence. I especially liked the anchovy pate which was fantastically smooth and deeply concentrated and intensely flavoured, perfect to flavour my beans in a hummus.
I served the resultant dip with a simple salad and delicious crispbreads from Peter’s Yard (a recent discovery and new favourite), which made a quick easy and healthy lunch.
In the absence of anchovy pate you could try using Patum Peperium (Gentlemen’s Relish) or “melt” a tin of anchovies gently in a frying pan and pass through a sieve to remove the bones. Use any sort of mildly flavoured beans. I freeze my lemon juice in ice cube trays so I always have fresh to hand in the freezer.
Anchovy and Butter Bean Hummus
- 1 tin beans ((1 cup)drained and rinsed)
- 60 g anchovy pâté ((3 tbsp) to taste)
- 1 tbs olive oil
- 1 tbs lemon juice
- 1/2 tsp herbes de Provence
- pepper (to taste)
- chives (to garnish - optional)
- Put everything into the food processor and whizz until smooth. Add a little water if needed to thin.
- Serve with crispbreads or crudities.
For more information about Provence and Vaucluse do visit their facebook page.
Thank you to the Vaucluse Tourist Board for my lovely ingredients.