John Ash Exotic Bean Hummus

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John Ash Exotic Bean Hummus

 

2 cups cooked cannellini, (or any white) beans

1 Tbs. tahini, (sesame seed paste)

2 to 3 large garlic cloves, (1 Tbs. chopped)

2 Tbs. coarse grain mustard

3 Tbs. fresh lemon juice

Chopped parsley, or to taste

Chopped mint, (optional) to taste

Hot chili oil, to taste

Salt and freshly ground pepper, to taste

 

 

 

 

In a food processor or blender, place 2 cups cooked white beans, 1 tablespoon

tahini, 2 to 3 tablespoons chopped garlic, 1 tablespoon coarse grain mustard, 3

tablespoons fresh lemon juice, chopped parsley to taste, and chopped mint

(optional) to taste, Add hot chili oil to taste and salt and pepper to taste and

combine with a couple of short bursts. Thin if desired with some of the bean

cooking liquid, water or buttermilk. Store covered in refrigerator for up to 5

days.

 

Serves: 2 cups

 

Author: John Ash, Fetzer Vineyard Culinary Director.

Source: DIY, TV

Formatted by Chupa Babi; 03.05.08

 

Chef's Notes: Hummus is usually made with garbanzo beans, but can be made with

any fleshy bean such as cannellini or the more exotic varieties such as

flageolet, snow cap, baby white lima, etc.

 

This is great as a dip for vegetables or as a healthy spread for bread or

crackers.

 

Tahini is usually available in health food stores.

 

For a toasty, slightly smoky flavor, try dry toasting the unpeeled garlic cloves

in a heavy saute pan until dark brown spots appear. Peel and proceed as

directed.

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