Рецепт White Bean Hummus
Hummus equals a staple in the La Pure Mama household. It should be one in yours too. It's like a meal; in a bowl. Plus veg. It's simple, filling and so versatile.
I do have one eensy weensy incredibly stinky yet healthy! problem... I do, categorically, have an issue with putting too much garlic in my hummus. Even when I consciously tell myself to ease up on the garlic it still ends up being fantastic vampire deterrent. Sorry Edward, I'm working on it. Promise, xoxo and my window is open.
This particular version culminated due to the result of leftover beans from the pasta fagioli I made for a guest post that has yet to be posted. I was going to wait to post this since it would make more sense with that post but whatevs... the beans need to be seen (my almost 5 year old would be proud of that rhyme) and heard!
Actually, I purposely made extra beans, hoping I would have a unique and fantastically amazing brainstorm for what to do with them. And then the hummus was born! Yes, I understand this choice is absolutely possibly not necessarily unique, but even then, it's fantastically amazing. Promise.It's the herbs the beans are cooked in. I swear that is totally what it is. And yes, you can cook these beans with the intention of making this fantastical hummus. And yes, that will take a little planning ahead. And yes it will be worth it. The herbs give these beans a certain... um, 'je ne sais pas' (thank you Monsieur Kreft) that will have your lucky eaters saying, 'oh! what is so different about this fantastically amazing hummus?' Just saying.
p.s. as soon as the guest post is posted, I will make sure and provide a link so you know what the heck I'm talking about because I do understand you probably won't be keen on cooking a sh*t pot of beans just for hummus... unless you're having your entire neighborhood and their extended families over. He he. :)
Need:
Note: I have adjusted the bean portioning to satisfy this recipe. Keep in mind, the original recipe made was done so with the left over of the amount of beans cooked for the pasta fagioli guest post.
- 1 cup dry white beans
- 1 teaspoon oregano
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- Water, enough to generously cover the beans in a crock pot
- 1 clove garlic, smashed and diced very fine
- Extra virgin olive oil
Do:
In a crockpot (have I professed my love for cooking in a crockpot??) combine the beans, oregano, salt, pepper and water. The water is about 5 cups but be more generous than not, you can use the remaining water for something else.
Cook on high heat for about 3-4 hours.
When done, strain (keep water) and transfer beans to your cuisinart (or blender). Add the garlic and about 3 Tablespoons of olive oil, to start. Pulse/mix until blended, adding olive oil as needed to keep the 'hummus' consistency.
When fully blended together, taste. If needed, add more salt and pepper.
Serve:
This makes a fantastic snack or appetizer for kids and children alike. Pair it with carrots, celery or any other raw veg. You can also serve it with carbs like rosemary crackers or olive oil crackers. Get creative, eat hummus and enjoy!