Whitebean Mash with Warm Harissa Oil
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Whitebean Mash with Warm Harissa Oil
Recipe by Courtney Roulston
Dietaries – Vegan, vegetarian, gluten-free
Serves – 4-6 as a side
Prep Time – 10 mins
Cooking Time – 10 mins
Ingredients
2/3 cup Squeaky Gate extra virgin olive oil
1 brown onion, peeled, sliced into half moons
2 cloves garlic, finely sliced
2 tsp harissa paste
1 tsp whole cumin seeds
2 tbsp pine nuts, toasted
Sea salt
Black pepper
1 lemon
2 tsp Coles Finest maple syrup
2 x 400 g Coles butter beans, drained
1 tbsp Wellness Road tahini paste
¼ cup dill, sprigs picked
Method
Heat ½ cup of the oil in a frying pan over medium heat. Add the onion and garlic, then cook for 5 minutes, or until they are softened and fragrant. Add the harissa paste and cumin seeds and cook, stirring for 2 minutes or until the oil has turned a terracotta red colour and is infused with everything. Remove from the heat and add the zest of ½ lemon and season with sea salt. Set aside.
Place the drained beans into a blender along with the remaining oil, juice of the lemon, maple syrup, tahini paste, and a pinch of salt.
Blitz until smooth, adding a small dash of water if the mixture needs loosening.
Spread onto the base of a serving plate and use the back of a spoon to spread it out, leaving little pockets on the surface. Scatter the toasted pine nuts over it, then drizzle the harissa-infused oil on top. Garnish with dill, then serve with torn Lebanese bread or raw crudité on the side for dipping.
