Yes, I have a food recipe for you today, but don’t worry – if you were dying for a cocktail, there’s a slew of positively awesome recipes over at Feu de Vie‘s Mixology Monday roundup. I was pretty bummed not to have time to participate in this one (I had that pesky thesis to write), because the theme was Ice, Ice Baby. The idea was to create a cocktail that features a particular usage of ice, and the results are super creative. I particularly want to try the Coconaut Flaming Re-Entry from Nihil Utopia, because it sounds delicious and you get to light it on fire. Pete at Meticulous Mixing also discusses the secret to perfectly clear ice, something I eventually want to try to achieve. Check it out!
In the meantime, I hope you’re hungry, because I’ve got a great a snack recipe for you: white bean hummus. I’ve always thought hummus was just “ok,” but that was before I tried the homemade kind. My husband grew up next door to a woman from Cyprus who makes amazing Greek food, and her hummus positively blew me away. I asked her for the recipe, but she said there wasn’t one. Instead, she had me over and showed me how to make it. I took careful notes. But when I tried to make it myself, it wasn’t quite the same. I couldn’t get it as creamy as hers. I always ended up with hard chunks of chickpea. Maybe I need a better food processor, or softer chickpeas.
Or maybe another bean entirely? I recently wondered if white beans might be more conducive to smooth, creamy hummus. And it turns out the answer is yes. This white bean hummus is everything I could have hoped for, and I didn’t even use any tahini. It’s easy and quick, and pretty healthy. I’m not usually crazy about counting calories (obviously, given how many cocktails I drink), but it was easy to do the math on this one: 1/4 of of the recipe is about 250 calories (most of that is olive oil). Plus whatever you choose to dip in it, of course. I sprayed a skillet with a little olive oil and heated a couple of flour tortillas until they turned brown. Once they cool they get nice and crunchy. But I also love it with cucumber slices.
White Bean Hummus
1 15.5 oz. can white beans/cannellini
1 clove garlic
1/3 cup olive oil
3 tbsp. lemon juice
salt and pepper, to taste
Combine all ingredients in a food processor and pulse until very smooth. Taste and adjust garlic, lemon juice, or spices as needed. Transfer to a bowl and top with paprika, pepper, or another spice and chopped fresh parsley. Serve with veggies or flatbread for dipping.
Recipe adapted from Giada De Laurentiis.