Recipe by Ms B.
This recipe was printed in the New York Times several years ago. I often use it for my own lunch with some fresh veggies. Flavors are best a room temp, but dip must be stored (long-term) in the fridge. Prep time does not include additional time for flavors to blend.
Top Review by Strawberry_sunshine
Made this because I don't like the chickpeas available at the nearest grocery store and we needed some hummus for lunches throughout the week. This was quick and simple. Next time I'll up the seasonings a bit and add a little dash of salt. I did add a bit of cumin but tried to stay on the safe side as I usually tend to overdo it. Next time I will also add roasted garlic, just for the added flavour. The texture is absolutely gorgeous though!
- 1 1⁄2 cups white beans, drained but quite moist
- 1 clove garlic, peeled
- coarse salt
- fresh ground black pepper, to taste
- 2 tablespoons extra virgin olive oil, plus
- 1 teaspoon extra virgin olive oil
- 1 teaspoon minced fresh rosemary or 1 teaspoon thyme or 2 teaspoons ground cumin
- 1 sprig fresh rosemary or 1 sprig thyme (to garnish)
Directions See How It's Made
- Put beans, garlic and some salt in container of a food processor.
- Turn machine on, and add 2 tablespoons olive oil in a steady stream through feed tube; process until mixture is smooth.
- Taste and adjust seasonings with salt and pepper.
- Cover and refrigerate (up to 2 days), until about an hour prior to serving.
- Just before serving, stir in herbs, drizzle with remaining olive oil, and garnish with herb sprig.
- Serve with chips, pita crisps or raw veggies.