Borlottimmus

No, there is no such word.


I made up a batch of Borlotti beans. Soaked overnight in turmeric and boiled with turmeric and rosemary. Great with a dash of lemon juice and olive oil.


It was suggested that I make a dip with the rest. So I used the beans instead of chickpeas to make a type of hummus.


Tahini, lemon juice, garlic, olive oil and all the beans with the rosemary leaves that had remained.


And thus Borlottimmus was born.


Dusted with  smoked paprika, and served with freshly baked home-made bread and sliced olives.


Made a nice, simple Sunday lunch.

Vegans, step this way please.