Thursday, September 22, 2011

White Bean Hummus

Last night, I tried to cook dried cannellini (white) beans in the slow-cooker, using this method. I've done this before with black beans and it worked quite well for me. But this time, I ended up with falling apart, mushy white beans. I am not sure what went wrong. Maybe I soaked the beans for too long beforehand, maybe I let them sit in the crock for too long after they were done cooking. Maybe white beans just weren't meant to be cooked this way. No matter what the culprit was, though, now I have to make a lot of white bean dip.

White Bean Hummus
Adapted from the Food Network

1 2/3 cups cooked white beans or 1 can, drained and rinsed
2 Tbs tahini
2 Tbs fresh lemon juice
1/2 tsp dried oregano, crushed
1/4 tsp cumin
1/8 tsp garlic powder
1/8 tsp cayenne pepper
salt and pepper to taste

The original recipe calls for blending all the ingredients in a food processor. But all I have is a mini-food processor, which would have made it a huge pain to blend all the ingredients in batches. So first I mashed the beans, tahini, and lemon juice with a potato masher, which worked quite well, especially since the beans were already mushy. Then I stirred the spices in with a fork, tasted it and adjusted the spices to my taste. Blending by hand makes a more "rustic" dip, which is fine by me. But if you have a regular-sized food processor, and want a smoother dip, then by all means, pulse it in the food processor until smooth.

Serve with raw vegetables or pita bread.
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1 comment:

mollyjade said...

that looks super creamy!