White Bean Hummus (www.themediterraneandish.com)

By ctaubenheim

Ingredients

• 1 15oz can white beans (recom-
• mend butter beans, drain &
• rinse
• 1 garlic cloves, minced
• 1 or more ice cubes
• 1/4c tahini, well stirred
• 1 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp crushed red pepper
• flakes
• Kosher salt
• Juice of 1/2 lemon, more to
• your liking
• Extra virgin olive oil
• homemade Dukkah (optl)
• HOMEMADE DUKKAH
• 1/2c hazelnuts
• 3 Tbsp white sesame seeds
• 3 Tbsp shelled pistachios
• 1 Tbsp fennel seeds
• 1 tsp grd cumin
• 1 tsp grd coriander
• 1/2 tsp cayenne pepper
• kosher salt

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

HUMMUS
Add the beans & minced garlic to the bowl of a food processor. Puree until a smooth mixture forms. While the processor is running, add an ice cube, tahini, lemon juice, spices and a big dash of kosher salt. Blend for about 4 minutes or so. Check, and if the consistency is too thick, run processor and slowly add a drizzle of hot water. Blend until you reach your desired silky smooth consistency.

Step 2

Taste and adjust seasoning & Lemon juice to your liking. If you need more garlic, add another minced clove. And if you like the dip to be even more nutty, add a little more tahini. Make sure to run the processor again until everything is well combined. Serve or chill the dop for a later time (chilling with thicken the w hie bean hummus some, which is recommended). When ready to serve, spread the hummus in a serving bowl and add a generous d rizzle of extra virgin olive oil. Top with 2 to 3 tsp of dukkah, if using. Keeps for 2-3 days in the fridge.

Step 3

Nutrition: Cal 221k cal; Carbs 21.2g; Protein 8.4g; Fat 12.4g; Sat Fat 1.7g; Sodium 248.6mg; Potassium 459.1mg; Fiber 4.8g; Sugar .3g; Calcium 85.5mg; Iron 3.5mg

Step 4

DUKKAH (makes 1 cup)
Nutrition: Cal 96.1k; Carb 3.7g; Protein 2.8g; Sat Fat .8g; Sodium 1.7mg; Potassium 113.3mg; Fiber 2g; Calcium 70.3mg; Iron 1.4mg

Step 5

Place the hazelnus & almonds in a dry cast iron pan (do NOT use oil). Toast briefly over med high heat, tossing regularly, until the nuts gain some color (watch for nuts to turn a nice golden brown). Transfer to a side dish for now.

Step 6

Place the sesame seeds in the same skillet and return to the heat. Toast over medium heat, tossing regularly until the sesame seeds turn golden brown (this will be fairly quick so watch carefully). Add the toassted nuts and sesame seeds to the bowl of a small food processor fitted with a blade. Add the pistachios, fennel seeds, spices, and a generous dash of kosher salt. Pulse for a few seconds until you reach a nice coarse mixture (do not over process the dukkah. The mixture should not be too fine. Transfer the dukkah to a bowl to serve. Add a small bowl of extra virgin olive oil and your favorite bread for dipping (pita bread or Jerusalem bagel). You can also store the dukkah in a tihgt lid jar for up to 2 weeks to use as a topping for salad, soup, chicken, meats or roasted vegetables.

Step 7

NUTRITION: Cal 96.1k; Carb 3.7g; Protein 2.8g; Sat Fat .8g; Sodium 1.7mg; Potassium 113.3mg; Fiber 2g; Calcium 70.3; Iron 1.4mg