So I’ve been walking around for the last few days, with this phrase repeating itself in my head:
bada bing, bada boom
According to the internet, the meaning of this phrase is somewhere between “voila” and “I’m a member of the American mafia and have just taken care of business”. Louis claims he first brought this up in one of our conversations (which meaning did he mean?!), but I’m fairly certain it came to me the same way this recipe did, out of the blue.
bada bing, Bada boom
After Louis became vegetarian, between my poor understanding of nutrition (need protein?), the fact I was too lazy to properly do any research (legumes?), and my desire to do the right thing (get protein into Louis), I found myself making a continuous supply of hummus. During the first few months, you could have come over any day of the week, and there would have been a bowl of hummus in the fridge. We went through one to two bowls every week. I felt like I was winning this whole nutrition (lots of protein in Louis) thing.
Bada bing, Bada boom
When I discovered hummus balila by Bethany Kehdy on the SBS website, it was like I had been eating Kraft Singles all my life, and had just been introduced to triple cream brie. This version basically involves heating the chickpeas with garlic and cumin, before haphazardly squishing them, and then serving up with bread. It is amazing.
Bada Bing, Bada Boom
Then one day we had a last minute guest for lunch. I can’t remember what I was going to make, but I deemed it inappropriate for a guest and settled on making hummus balila instead (because it is perfectly acceptable to serve nothing but hummus and pita chips as a main meal). I opened the pantry door, and it was then I had one of those critical Masterchef moments, on which the outcome of the remainder of the episode hinges. We were out of chickpeas.
I spotted a can of butter beans, pulled them out of the pantry, and crossed my fingers. About fifteen minutes later, we sat down and I had my first mouthful of the new hummus balila. And… have you ever eaten butter just by it self? When I was working at Curds & Whey in the Vic Market, we used to sell humungous blocks of butter. People would eye them suspiciously – then we would hand them a fat slice to taste, and without fail they would buy some butter on the spot – that’s how good real butter is. It’s silky, it melts in the mouth, it tastes amazing. You could eat it like cheese – actually, if I was ever going to give cheese up, it would be for real butter. And on this day, I discovered that butter beans which have been heated and then squished, are just like butter – silky, melts in the mouth, tastes amazing.
BUTTER BEAN, BADA BOOM
Geddit? Butter beans…..
Per Serve: 3157 kJ, 755 Calories, 3.0 exchanges
Let’s be honest, this is a hefty meal – especially in terms of kilojoules. There are a few reasons for this. On the one hand, I have no compunction in serving up just dip & chips for a main meal at home. On the other hand, I felt that you, dear reader, probably deserved something a little more. Hence this feast. I may also have got my percentages a little wrong when balancing the kilojoules and exchanges. Woops. It’s worth it, trust me. Enjoy!
- 2 eggs, room temperature
- ¼ cup olive oil
- 1 teaspoon garlic paste
- 1 tablespoon ground cumin
- 1 can butter beans, drained
- 1 pitte
- 200g cherry tomatoes
- 1 teaspoon balsamic vinegar
- ½ teaspoon extra virgin olive oil
- 110g bocconcini
- Preheat the oven to 180° Celsius (fan-forced).
- Place eggs in a pot of cold water and bring to the boil. Once the water is bubbling, boil for 10 minutes.
- Heat the olive oil in another pot, over low to medium heat. Add the garlic, cumin and butter beans. Stir well and then put on the lid and gently cook for 15 minutes. Shake the pot gently every now and then, to prevent the bottom from catching.
- Tear the pittes into bite sized pieces and scatter in a single layer on an oven tray (or two oven trays if they are tiny like mine!)
- Heat the pittes in the oven for 6-8 minutes. Keep a close eye on them as they can go from pale and crisp, to burnt in the blink of an eye! Once crisp, remove them from the oven promptly and leave to cool.
- Once the eggs have boiled for 10 minutes, remove them from the pot and plunge them in a bowl of cold water to cool.
- Slice the cherry tomatoes in half, place them in a small bowl, then toss in the balsamic vinegar and extra virgin olive oil.
- Once the butter beans have been cooking for 15 minutes, remove the pot from the heat. Using a sturdy spoon, squash about half the butter beans. At this point you can season with a little salt & pepper if you wish. Stir the whole butter beans through the squashed beans.
- Now you are ready to plate up! You will need two plates. Divide the hummus, tomato salad, pittes chips, eggs and bocconcini evenly between the plates (evenly I said!)
- Bring your appetite, and eat with gusto!