Stuck in self-isolation due to COVID-19? Let us bring a touch of fine dining to your home with a series of recipes from our favourite restaurants and chefs from around the globe…our COVID-19 Kitchen Quarantine cookbook.
The sixth in our series of gourmet recipes comes from Rasmus Kofoed of number 5 on The World’s 50 Best Restaurants list, Geranium in Copenhagen, Denmark. Geranium is known for its complex dishes that showcase foraging, fermenting and seasonal ingredients – but here we have a quick and casual recipe (a favourite in the Kofoed household) that can be whipped up in a mere 10 minutes. Trust us, this super-rich and creamy hummus will soon become a favourite in your household too.
You can read more about Geranium in our review here – Geranium was the first restaurant we scored 10/10 across the board. Geranium holds three Michelin stars and boasts a remarkably talented team – Rasmus Kofoed’s Bocuse D’Or achievements are too numerous to list.
Dining in at Geranium during COVID-19
Due to the government-enforced closure of restaurants in Copenhagen under COVID-19 restrictions, Geranium is not open for dining at this time. If you would like to support Geranium, why not make an advance booking or purchase a gift voucher for a future dining experience.
Rasmus Kofoed's Butter Bean HummusPrint This
- 350g boiled butter beans
- 75g water
- 50g olive oil
- 2 Tbs. peanut butter
- Juice of 1⁄2 a lemon
- 1 tsp. sea salt
- Small clove of garlic, grated
- 50g flat-leaf parsley chopped
- 50g kale, chopped
- 50g toasted pumpkin seeds
Using a stick blender, blend the beans (drained and rinsed if using canned beans), water, olive oil, peanut butter, lemon juice, salt and garlic until smooth. Stir in the chopped parsley and the chopped kale, then top with toasted pumpkin seeds, grated lemon peel and a drizzle of olive oil. Almost too easy, we think!