Monday, April 10, 2017

Herb and Lemon White Bean Hummus

Are there any original recipes out there at all anymore? What with the internet and the plethora of cookbooks, I can barely imagine an original *anything* any more.

Actually, that's not entirely the case, because I have invented plenty of memorable recipes, many of which appear here on this blog. I do follow many, many recipes to the letter, but sometimes I riff and create and go off in various ways.

Here is a basic white bean hummus from "Eat, Drink, and Be Vegan" by Dreena Burton. I did everything she said....except I added lots of lemon zest (reflected below).

 I kept mine a bit chunky and I think I added too much water at the end, but oh well! It's hummus, not rocket science.

Super delicious. Very light. Not too garlicky which is nice once in a while. Good as a dip or rolled in tortillas. Eat it with a spoon or with veg or crackers or tortilla chips.

Herb and Lemon White Bean Hummus
1 can cannellini beans, drained and rinsed
1 T fresh lemon juice or more to taste
lots of lemon zest
1 T tahini
1 clove garlic
1-2 T olive oil
2 T red wine vinegar
1/2 t Dijon
1/2 t sea salt
black pepper to taste
water as needed to thin
fresh herbs: thyme and basil: to taste

Blend it all together. Thin with water. Add herbs.

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