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–+ servings
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Course Sauce
Cuisine Fusion
Keyword high protein
Prep Time 10 minutes
Cook Time 2 hours
Soaking Time 8 hours
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.