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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.


Written by contomates

February 19, 2011 at 4:41 pm

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