Comments on: Borlotti Bean and Courgette Hummus

By: Sarah

Sarah — Sat, 13 Aug 2011 18:57:35 +0000

Just made this – delicious! Didn’t bother with the onion when cooking the beans, and seemed to turn out OK. Also no sumac, so used some oregano when frying the courgette. Great recipe, thanks!

By: Alex

Alex — Thu, 05 Aug 2010 17:27:39 +0000

Inspired by you Maddy I have grown my own courgettes from seed this year and am now reaping the rewards! This dip is great although I put too much tahini in the first time so I need to make it again, what a good excuse! Delicious scooped up with tons of warm brown pitta. If anyone is looking for sumac Barts do it in Waitrose.

By: Deborah Dawson

Deborah Dawson — Mon, 14 Jun 2010 15:07:34 +0000

This recipe sounds great, can’t wait to try it as i eat alot of hummus. I am from Canada and i don’t ever recall seeing a spice sumac, we have sumac trees around but they are poisonous so wouldn’t want to use them, obviously this is something different.

By: Lori

Lori — Sun, 31 Jan 2010 15:13:17 +0000

a fantastic idea adding zucchini/aubergines. I need to try that the next time I make hummus.

Love those little yarn chicks. They are adorable. I need to make something like that!

By: Barry

Barry — Wed, 09 Sep 2009 23:28:03 +0000

That’s brilliant – I made houmous recently, and later an improvised borlotti equivalent. I did consider adding tahini to the latter, but in the end I chickened out. However, since I’ve still got both in the cupboard, I’ll be sure to try this recipe in the near future. The sautéed courgettes are a great idea – I had to add tomato purée, garlic and lots of seasoning to get my bean paste to taste of anything (though it was quite good when finished). Thanks for another inspiring recipe!

By: Sarah

Sarah — Wed, 26 Aug 2009 12:27:32 +0000

This recipe sounds delicious, especially with your home grown produce. It reminds me a bit of white bean spread popular in Romania but with an extra twist. In Israel, like elsewhere, there is a trend to use local produce and chefs come up with wonderful variations- sun dried tomato, eggplant, yogurt, fava beans….
It’s wonderful.

By: Janie

Janie — Sun, 23 Aug 2009 20:13:14 +0000

Hi Maddy,
I have discovered that you can use fresh sesame seeds if you don’t have any tahini – just grind them to almost a paste in your Thermomix before you add the other ingredients to blend. This gives a delicious flavour and lots of nutrition benefits too.

By: James

James — Sun, 23 Aug 2009 13:42:13 +0000

Food talk – I know what you mean. My brother says I live in Foodland.

Tahini! That’s what I missed out. I made a red lentil version a couple of days ago. Smoky aubergines would be nice!

By: Daryl Ann Whitehead

Daryl Ann Whitehead — Sun, 23 Aug 2009 08:22:53 +0000

Hello Madalene
I just wanted to say thankyou to you for sharing your experiences. It seems only polite given the efforts you put in. Having had 4 failed attempts in the last 18 months to buy a house with garden where I can grow my own kitchen garden I am living vicariously through your experiences and those of my mother in Australia. Mum has recently had a house built on an airpark and is busy creating a fabulous kitchen garden. I am so envious of her ability to grow watermelon.
One day I will get my kitchen garden – til then I will continue to enjoy your experiences and imaginative recipes. As they say down under “on ya”!