“Simplicity is the ultimate sophistication. “
Leonardo da Vinci
Impossibly Delicious White Bean Hummus
Here’s the thing, I’ve always been a bit of a purist about a lot of food items but none more so than hummus, which I believe I may have been weaned on. I just can’t wrap my head around red pepper hummus or avocado hummus and look it’s not that I don’t like those ingredients and in fact like them in an awful lot of things and even on their own. Hummus just isn’t one of them.
A purist that is until one of my favourite lunch spots in lovely mid-town Toronto started serving this with their unbearably delectable baguette. It’s so good in fact that if I’m there meeting a friend for just a splash of wine I always ask if they’ll bring a small dish of this beautiful white bean hummus. Honestly, I could eat it for dinner… with a spoon!
I only recently decided to give it a try myself while I was waiting for my pita bread dough to rise and thought that making some hummus was the obvious way to fill some of the time. I open my pantry cupboard and… WHAT? NO CHICK PEAS? Has hell frozen over? This is not a normal occurrence in my kitchen, but being the “go with the flow” kinda person that I am (most of the time:) I reached back and grabbed the tin of white beans instead. The outcome was… well, blog worthy!
It almost pains me to tell you all that this undeniably gorgeous white bean hummus is now requested more often (read:always) than the regular old reliable variety around here at Be Still & Eat headquarters. Fact!
Enjoy & Namaste!
- 1 can white kidney beans, rinsed and drained, liquid reserved
- 2 TBSP tahini
- ⅓ cup lemon juice (more or less depending on personal preference)
- 1 - 2 large garlic cloves, minced (again amount may vary depending on preference)
- Salt to taste
- Fresh herbs or Z'atar and extra virgin olive oil to garnish
- Combine beans, tahini, lemon juice and garlic in food processor until smooth
- Adjust consistency by adding some of the reserved liquid and/or lemon juice to taste
- Garnish as you see fit with herbs although Z'atar is generally my preference (small steps people:) and a drizzle of EVO.
- Serve with pita or fresh chopped veg