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Walnut and White Bean Hummus

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That’s right, I’m taking massive, unwarranted liberties with the term “hummus” and ascribing it to this absurdly tasty mixture that includes not a single chickpea. This is because you use it exactly like you would hummus. Calling it a “purée,” “sauce,” “spread,” or “dip” just seems unnecessarily misleading – so hummus purists can, simply, suck it.

This one’s also lifted from minimalist chef Jules of Stone Soup, whose unassuming little dishes are furiously growing on me as I try them out. I honestly do believe in the value of slaving for hours over a hot stove – there’s a certain kind of magic in bringing a whole day’s worth of effort to the dinner table – but Jules has definitely made a minimalist kitchen believer out of me. This took five minutes, maybe. It might take six if you experience great difficulty in opening cans.

I initially paired this with a slew of roasted veggies – red bell peppers, zucchini, and portobello caps – to pretty durn tasty effect. However, the true joyous epiphany took until earlier this afternoon, when I insightfully combined it with crispy slices of a particularly wonderful gala apple. Good lord. It was born for apples. Incited by the sweetness, the touch of sherry just blooms, and the walnuts are full-bodied and buttery like nobody’s business.

White Bean & Walnut Hummus
from Stone Soup.

makes: plenty, perhaps 2 1/2 cups worth of hummus
time: 5 minutes

16 oz walnuts
1 (14 oz) can cannellini beans, drained and rinsed
2 cloves garlic, peeled
3 Tablespoons sherry
4 Tablespoons extra virgin olive oil
(plenty of) salt & pepper
4 Tablespoons water, or to taste

1. Process walnuts in a food processor until finely ground – OR – mince the hell out of them with a knife.

2. Add remaining ingredients, except water, and continue to process until you have a smooth paste. You will need to do more frenetic knifework here if you lack a food processor.

3. Gradually add water until the paste is the consistency you’re after. Garnish with cilantro and smoked paprika if you feel fancy.

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Written by contomates

February 19, 2011 at 4:41 pm

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