Green beans with white bean hummus
Ingredients for 4 starters:
½ kg of flat green beans (straight pods)
10 fresh radish leaves
4-5 basil stems
5-6 sprigs of parsley
7-8 tablespoons white beans (cooked and drained)
1 garlic clove
½ teaspoon salt
50-60 ml of oil
80 g walnuts
1 tablespoon sesame tahini
Olive oil, walnuts and green spices to serve
Blanch the green beans for 5 minutes in salted water. Immerse immediately afterwards in ice water to keep their color fresh. Once cooled, drain the water.
Rinse and strip away the leaves of all the greens for the hummus. Put the leaves in a large jar. Add the rest of the ingredients and a little water (1 to 2 tablespoons to start with). Grind everything into a smooth hummus. Adjust the thickness by putting either more walnuts and white beans, or more water and oil. For the presentation of the starter, the hummus must be thick.
Place 4 stainless steel molds 8 cm in diameter in the middle of 4 plates and line the bottom with a spoonful of hummus. Cut the pods of the green beans of equal height and align them vertically inside the molds. Then fill with hummus to the height of the molds. Reserve in the refrigerator for 1 hour.
When ready to serve, remove the metal rings. Decorate each starter with chopped walnuts and fresh herbs. Drizzle with olive oil.