Servings 4
Ingredients
Bambara Bean Dip
- 230 g of white bambara beans
- 1/2 tsp baking soda
- Juice of 1 and 1/2 lemon use less for less lemon flavour
- 1/2 tsp of black pepper freshly ground
- 1/2 tsp grain of paradise freshly ground**
- 4 cloves of garlic
- 1/2 cup of tahini
- water
- salt
Drizzle
- 1/4 cup red palm oil
- 1 small shallot finely chopped
- 1/2 tsp dawa dawa powder
Instructions
- The night before, soak the Bambara beans in a lot of water and baking soda. The baking soda starts the process of breaking the Bambara bean's outer layer down.
- The next day, rinse out the beans and boil with 4 litres of water for 1.5 hours or till tender. You can also use a pressure cooker to cook these beans; cook the beans in about 2 litres of water for about 30 minutes.
- Once the beans are nice and tender, place them in a food processor and process for a few minutes
- Add the tahini, lemon juice, 3 cloves of garlic grated, black pepper, grains of paradise, then process again till smooth.
- Add salt to taste. I added about 1/2 tsp.
- To thin out the mixture, I poured in some water (4 tbsp) to loosen up the texture. Add more water for an even looser texture.
- Once the hummus was done, I spread it on a plate and moved on to the oil
- In a pot, heat the red palm oil till melted. Add the onions, dawa dawa, and 1/4 tsp of salt and saute for a few minutes. Drizzle on top of the hummus.
- Serve with your choice of veggies or chips. I served mine with tostones.