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| 433 Gramm | Can chick peas; drained |
| 433 Gramm | Can flageolet beans; drained and rinsed |
| 2 | Cloves garlic crushed |
| 4 Esslöffel | olive oil |
| | Juice and zest of 1 lime |
| 1 Bund | coriander roughly chopped |
| 1 gross | Pink grapefruit; peeled and |
| | Segmented |
| 1 | red onion finely sliced |
| | salt |
| | black pepper freshly ground |
| | Warm pitta bread or naan bread for |
| | Dipping |
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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.
reserved. Carlton Food Network http://www. Cfn. Co. Uk/
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