thumbnail image 1
thumbnail image 1
Preparation time
5min
Total time
5min
Portion
4 portion(s)
Level
easy

Ingredients

Adapted from original recipe by David Prior, Delicious. March 2012

  • 180 g Dried Four Bean Mix, soaked in water overnight with 1 tsp bicarb
  • 40 g extra virgin olive oil
  • 2 clove garlic
  • 1/2 tsp dried chilli flakes, optional
  • 70 g tahini
  • 140 g Thick Greek Yoghurt
  • 1/2 large lemon, juice of
  • 1 --- punnet cherry tomatoes, quartered
  • 1/2 --- cup flat-leaf parsley
  • 1/4 cup Mint Leaves
  • Salt and pepper, to taste

Accessories you need

  • Simmering basket
    Simmering basket buy now
  • Spatula TM5/TM6
    Spatula TM5/TM6 buy now

Share your activity

I'm cooking this today

Recipe's preparation

  1. Add 1000g water the bowl and place rinsed beans into steaming basket and place inside the TM bowl.

    2. Cook for 40minutes/varoma temp/speed2 or until tender.  Set aside - (canned legumes of choice can replace this step).

    3. In a clean dry bowl place herbs and turbo 1 pulse. Set aside.

    4. Mince garlic speed 7 for 2 seconds.

    5. Add chilli flake if using, tahini, yoghurt, oil and lemon juice and combine at speed 5 for 3 seconds.

    6. Add beans, salt and pepper and process with turbo puse once or twice to a texture of your liking. 

    7. Pour into serving bowl.  Top with herbs and diced tomatoes and dress with more oil. 

    8. Serve with flat bread and lemon wedge

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:

Print recipe

Ful (middle eastern beans)

Print:

Comments

  • There are no comments at the moment.