Beans make a smoother paler paste than chick peas, and I sometimes like that. I know versions of humus are everywhere. And bean humus can be served as an alternative to hummus and is a great healthy store cupboard standby. It’s also perfect if you are dairy free and want an alternative to butter that is healthy. They are now saying that margarines and damaged fats are really bad for you, so things like hummus are a much better and tasty alternative. I like to serve it with bread drizzled in a little olive oil, see my scorched bread recipe in the index, and dry fried in a frying pan till it’s got a slightly overdone crunchy chargrilled flavour with a nice thick layer of the bean humus and with salad and pine nuts on top. Its great with roast veg on it too or its fab with crudités or tortilla chips as a dip.
So called because the crumbled egg yolk on top looks like mimosa flowers. This classic French asparagus salad has been made since the twelfth century and was often knocked up for King George VI. It is really low carb unless you serve it on bruschetta, which is a combo I love because it’s the crunchiness with the softness of the asparagus and the egg that goes so well. This is great as a light meal or as a starter. And it’s asparagus season now, hurrah!
2 bunches of asparagus
Zest of one lemon
2 hard boiled eggs grated or finely chopped
A small sprig of parsley finely chopped
½ a small red onion very finely chopped
1 tablespoon finely chopped capers
1 tablespoon of balsamic vinegar
3 tablespoons of olive oil
Salt and pepper to taste
½ teaspoon of Dijon mustard
1 teaspoon maple syrup