February 21, 2013 by E.
After the somewhat serious nature of yesterday’s post, I wanted to lighten things up a bit with a food post.
This recipe is inspired by traditional hummus, which is made with chickpeas. I happened to have a bag of dried navy beans that needed to be used, so I made the swap. Although the resulting hummus was slightly different that the original version, I think it’s every bit as delicious (I’ve been literally eating it by the spoonful) and far, far cheaper than buying it in the store.
And seriously, so easy. Start to finish – 10 minutes.
(Note: these are the measurements I used, but you should taste as you go and adjust according to your own preferences)
2 cups dried navy beans, thoroughly cooked *
2 cloves garlic, peeled
2 – 3 Tbsp olive oil (use more for a runnier consistency)
2 Tbsp chopped fresh herbs (I used rosemary and basil)
1 tsp Tahini paste
1/2 – 1 tsp salt (you may need less if using canned beans, or if you salted them during the cooking process)
ground black pepper, to taste
red pepper flakes, to taste
1.) Gather all ingredients.
2.) Squeeze the juice of the lemon half into a food processor. Reserve lemon half to zest for garnish, if desired.
3.) Add remaining ingredients to food processor and pulse until you reach the desired consistency.
4.) Aaaand you’re done! Transfer to a serving dish and garnish with rosemary, whole cooked beans, and lemon zest, if desired. Or, store in the refrigerator until ready to use – the flavors get better with a little time.
This dip is great with pita chips, bread, or crackers. I’m going to try making homemade lavash crackers later this afternoon – wish me luck!