COOKING TIME: 40 MINUTES
120g (4 1⁄4) butter beans, drained juice of 1⁄2 lemon
2 tablespoons extra virgin olive oil 1 teaspoon sea salt
1 large portobello or white mushroom, de-stalked
2 garlic cloves, unpeeled 1 tablespoon olive oil
plus extra for drizzling (optional) 1 teaspoon sea salt
a bunch of fresh basil
3–4 tablespoons olive oil
1 teaspoon nutritional yeast 1⁄4 teaspoon sea salt
2 tablespoons flaked almonds
a handful of almond flakes (better toasted) a handful of fresh basil
First roast the mushrooms and garlic (see Main Veg, below). Squeeze out the inside of 1 roasted garlic clove, which should look like a paste, and place in a blender along with the butter beans, lemon juice, olive oil and salt. Blend until smooth.
Preheat the oven to 200°C (400°F)/gas mark 6. Place the mushroom and garlic on a baking tray (sheet) lined with baking paper and drizzle with oil and sprinkle with salt. Wrap them up tightly in the paper into a parcel and cook in the oven for 20 minutes, then uncover, remove the garlic, drizzle with more olive oil if needed and bake for a further 5–10 minutes.
Squeeze out the inside of the remaining garlic clove, which should look like a paste, and place in a blender along with the basil, olive oil, nutritional yeast and salt and blend until smooth, then stir through the broken nuts.
Spoon the sauce onto a plate along with the butter bean hummus and arrange the mushroom on top. Scatter with almond flakes and fresh basil.
Recipe from "Vegan Love: Create quick, easy, everyday meals with a veg + a protein + a sauce + a topping"