White Bean Hummus

Name: White Bean Hummus
Yield: makes about 4 cups
Ingredients: 1/2 cup (about 1/4 recipe) Garlic Confit (p. 193); 1 garlic clove; 1 teaspoon salt; 1/4 teaspoon crushed red pepper flakes (more or less, as desired); 2 (15-ounce) cans cannellini or other white beans, drained and rinsed; 1/2 cup tahini; 1/4 cup water; 1 tablespoon sherry wine vinegar; 2-4 tablespoons fresh lemon juice; 1/4 cup extra-virgin olive oil, plus 1 or 2 tablespoons oil from Garlic Confit

December 14, 2011

In this hummus recipe, I use white Italian beans instead of chickpeas for a Mediterranean twist on the Middle Eastern classic. Luscious Garlic Confit (p. 193) infuses the dip with a sweet, rich flavor. This creamy, healthful puree is delicious with crudités, Seasoned Pita Crisps (p. 89), blue corn tortilla chips, or on a sandwich with grilled vegetables and (of course) hot sauce. White Bean Hummus can also partner with a few other items to create a beautiful antipasto platter. Just add, for example, roasted red pepper strips, marinated olives, and a few tablespoons of roasted garlic cloves. Don’t be surprised if this becomes one of your new (snacking and entertaining) staples.

Cooks' Note

For a pretty presentation, garnish this hummus with a sprig of fresh thyme or rosemary (which will echo the flavors in the confit), another drizzle of extra-virgin olive oil, and a sprinkling of red pepper.

Recipe notes

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