Puree of dried white beans (Fassoulia beida) from The New Book of Middle Eastern Food (page 70) by Claudia Roden

  • lemons
  • olive oil
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can use dried navy beans for haricot. Beans need to soak overnight.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use dried navy beans for haricot. Beans need to soak overnight.

  • Ganga108 on April 17, 2022

    Delicious - white beans with lemon and evo. We also made fried zucchini slices (P288) and fried eggplant slices (P290) to go with the dip. Served with olives, radish, spring onions, fennel jam, cumquat pickles and taftoon flatbread. There is nothing that feels as relaxing, lazy and heart-warming as eating dips and chatting about the day.

  • CandyB on August 15, 2013

    Delicious, but loaded with calories!

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