Muristek
Leftover beans and pulses are easily whipped up into a tasty puree by whizzing them with sea salt, extra-virgin olive oil and a squeeze of lemon
To save energy, I like to soak and cook a big batch of pulses in the pressure cooker for the week ahead, to provide an economical foundation for our daily meals. But by the end of the week, especially if plans have changed, we might be left with a lot to use up. (The same goes for tinned beans: if only part of a tin is needed for a particular dish, we need to find a use for the rest.)
Any beans make a great puree, or “hummus”, simply by whizzing them up and seasoning with sea salt. Or take them up a notch by mixing in extra-virgin olive oil and a squeeze of lemon juice or a splash of vinegar; tahini, garlic (in sparing amounts) and other flavourful ingredients such as sun-dried tomatoes, roast peppers and herbs also make great additions. Use the leftover aquafaba, or bean water, meanwhile (be it from the cooking pot or the tin), to thin the puree; it’s also a great nutritious stock for sauces and stews.
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