Butterbean mash with muhammara from Essential Ottolenghi: A Collection (page 107) by Yotam Ottolenghi

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

Accompaniments: Avocado and broad bean mash; Oven chips with oregano and feta; Lamb arayes with tahini and sumac; Squid and red pepper stew; Rose harissa chickpeas with flaked cod

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

  • joneshayley on February 15, 2020

    The mash is delightful, could serve it with anything. The pepper dip a little sweet for me - I'd increase the chilli flakes next time. Another easy light lunch.

  • Ro_ on January 30, 2020

    I was using fresh walnuts, and while deshelling them some shards of shell obviously snuck into the pile of nuts, which ended up like little hard stones in the red pepper dip. There was also a weird taste to the muhammara, giving the benefit of the doubt I suppose it must have come from the bits of shell too. The butterbean mash was nice (I used haricots blancs) but not particularly outstanding. These notes are for my own benefit rather than pointing out a fault in the recipe, but even with my own mistakes I didn't love the basic textures/flavours of this to want to make it again correctly.

  • Allie80 on August 18, 2019

    Really tasty and very simple. The red pepper muhammara was deliciously smokey and the walnuts gave a really interesting flavour and texture. It had a nice warmth to it but not too spicy even for those who can’t tolerate much heat. The butter bean mash didn’t have loads of flavour of its own so definitely needed the muhammara, if I was serving just the butter bean mash I’d probably want to add some roasted garlic or something to it for additional flavour.

  • etcjm on April 11, 2019

    The mash is so lovely and smooth and so easy. I can't eat potato so this for me was brilliant. The red pepper dip is very unusual, not what was expected but then I hadn't tasted it before. We all trust Yotam though! It was relatively easy and worked well with the lamb. The walnuts gave a different texture and I'd almost be tempted to try it without next time. Definitely will cook again.

  • JennyHay on December 26, 2018

    A very tasty dip indeed. I did remove the skins of the capsicum, because I like the smoothness and I like the smokey flavour it adds. I also served the Avocado and broad bean mash (page 106). They went very well together with lots of brushetta and the colours looked great.

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