Butter beans and pineapple hummus

This recipe is an adopted version of my standard hummus.

And it's an ideal meal to prepare in case this heatwave kills your appetite.

Hummus is tasty when it's cooled in the fridge.

You can make a lot of them and save for dinner.

Also have fun with different types of toppings. 

How to make this hummus

Ingredients for 2 main dish portion

(the main image is only half of entire portion)

For the hummus

60 g Tahini

1tsp salt( jod salt)

1/2tsp caraway seeds

1/2tsp cumin powder　

Pineapple juice 50 ml

Lemon juice 10g

1 tsp fresh garlic

400g canned butter beans (rinsed and drained =250g)

Toppings

(1)

250g cherry tomatoes (sliced in half)

15ml olive oil

(2)

1cup of diced zucchini

1tsp garlic

5ml olive oil

Salt& pepper to taste

(3)

2tbsp chopped herbs of your choice(parsley)

1tbsp olive oil

1tbsp pineapple juice

Salt& pepper to taste

STEP 1

Blend all the ingredients for the hummus with using a hand blender.

The hummus is done.

Spread the hummus on a flat dish.

STEP2

Warm some olive oil on a frying pan.

Fry only the cut side of cherry tomatoes until the side turns brown.

(No salt added here)

Place the tomatoes on hummus already.

STEP 3

Using the same pan from the previous step.

Fry diced zucchini with some olive oil, garlic ,salt and pepper.

Decorate your hummus with fried zucchini.

And the herb oil.

Serve your fancy hummus with baguette:)