Tunisian White Bean Potato Dip with Flatbread

Serves 4

Ingredients

Dip
250g canned lima beans, drained and rinsed
150g warm potato mash
2 cloves garlic, minced with salt
165ml natural unsweetened yoghurt
250g Barker’s Professional Harissa Paste
70ml extra virgin olive oil

Flatbread
400g bread flour
100g polenta
125ml buttermilk
125ml boiling water
90g lard, room temperature

Method

Dip
In a food processor blitz the lima beans, potato mash, garlic, yoghurt and Barker’s Professional Harissa Paste until smooth.

With the motor running, add in the olive oil.

Flatbread
In a mixing bowl stir the flour, polenta, buttermilk and water to form a smooth dough. Turn out onto a lightly floured surface and knead until smooth. Cover the dough in a bowl and rest for 1 hour.

Divide the dough into 70 gram balls and roll out to 2 mm thick discs.

Smear with lard, scatter over a little salt and roll up into a cylinder. Roll out the cylinder into 15 cm discs.

Heat a flat skillet or griddle and cook the flatbreads on both sides.

harissa dip

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