1 432 g can chick peas; drained
1 432 g can flageolet beans; drained and rinsed
2 Cloves garlic; crushed
4 tb Olive oil
Juice and zest of 1 lime
1 bn Coriander; roughly chopped
1 lg Pink grapefruit; peeled and segmented
1 Red onion; finely sliced
Salt and freshly ground black pepper
Warm pitta bread or naan bread for dipping
Put 3/4 of the chick peas and 3/4 of the flageolet beans in a food
processor with the garlic, olive oil (reserving two teaspoons for the
relish) and juice and zest of lime. Add half the coriander and season
well. Whizz until smooth and creamy, adding a little water if
necessary.
To make the relish, toss the remaining chick peas and flageolet beans
in a small bowl with the grapefruit segments, olive oil, finely
sliced onion and coriander. Season to taste.
Pile the creamy dip into a shallow serving dish or plate and scatter
over the grapefruit relish. Grind over plenty of black pepper. Chill
until required.
