Not quite hummus
Posted on January 2, 2014
A good dip is essential for any cooks table, be it a barbecue, picnic, actually for any gathering of any kind really.
I never buy supermarket dips. I think they’re horrible and expensive and filled with processed stuff. I like to make my own. And when it’s this simple, you should too.
I call this dip ‘not quite hummus’ because it’s made with cannellini beans instead of chickpeas, which is the traditional pulses used in hummus. I think it makes a lovely change to the chickpeas but by all means you can substitute the later. Keep in mind butter beans also work brilliantly here, though you might require an extra dash of water as they tend to make a thicker dip.
To serve, you’ll need some toasted pita bread or fresh sourdough bread, and raw cut vegetables, or just some store bought crackers.
I’ve found a new love for radishes. I recently purchased a mandolin ( a slicer with a thin setting) and now one of my favourite raw vegetables is thin slices of radish, which work beautifully with this dip. I love the colour and their round shape.
You’ll need a food processor for this recipe and if you don’t have one I highly recommend investing in one. I’ve had mine for 10 years now and there’s been a lot of dips made in that ten years. I couldn’t manage my kitchen without one…
Not quite hummus
1 x 400g can of cannellini or butter beans
1 small clove garlic, chopped
1/2 tsp ground cumin
1tbsp tahini (sesame paste)
large pinch of black pepper
1/4 cup extra virgin olive oil
1/2 large lemon, juiced
chopped fresh parsley
drizzle of extra virgin olive oil
Drain and rinse the cannellini beans, place in a food processor with the rest of ingredients for the dip and process till smooth. Check the seasoning. Place in a large bowl, drizzle with a little extra virgin olive oil and sprinkle with chopped parsley. Serve with toasted pita bread or fresh sourdough bread, crackers, sliced radishes, raw vegetables or tabbouleh.