I was planning to make lemon and white bean soup today. Chunky, very lemony with addition of harissa paste and cumin - but I over boiled the beans (meh). I could still make creamy version, but it wouldn't be the same. I like chunky soups, especially eaten during a rainy day, cuddled up in blanket fron of tv.
What can you make out of slightly falling apart white beans? White bean dip of course - the European cousin of the famous hummus, with addition of delicious roasted garlic. Roasted garlic is one of my fav ingredient used in dips and dressings, these sweet caramelized cloves are very flavorful and also much easier to digest.
Roasted garlic is also delicious (and very addictive) mashed up and smeared on toast, accompanied by a glass of red wine - oh boy! I highly recommend it. But beware of consuming excess amounts of roasted garlic and wine on work nights! ;-)
White Bean Hummus
(makes about 4 cups)
2 large heads of garlic
3 cups cooked white beans
about 1/2 cup cooking liquid or water
1/4 cup olive oil
1/4 cup tahini
lemon juice, to taste (I used juice form about 1 1/2 lemon)
salt and black pepper, to taste
Method :
1. Roast the garlic. Using a sharp knife, cut 0.5 cm from the top of each head of garlic, exposing the individual cloves. Place the heads on aluminum foil cut side up, drizzle with little olive oil and wrap tightly in foil. Bake in the oven preheated to 200C for about 30 minutes, or until the cloves feel soft when pressed.
2. In a food processor, combine the white beans, tahini, roasted garlic, olive oil, lemon juice and saved cooking liquid. Process until well blended adjusting seasoning to taste. Serve with raw or roasted veggies and pita bread, or eat straight from the bowl ;-)
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