Happy Spring - Spring Parmigiano-Reggiano is ready for Pre-order
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1 garlic clove1 can cannellini beans, rinsed and drained1/4 cup Tahini1/4 teaspoon lemon oil1 1/2 teaspoons ground coriander2 teaspoons white misoflake sea salt Olive oil
A bit of squeezing, a few pulses, some whirring, and some drizzling, and you have a brightly-flavored white bean hummus that makes a refreshing change from the usual chickpea version. This dip disappeared the last time we made it, with raves all around. Make it ahead and pop it in the fridge until it's party time.1) Mince the garlic fine in a food proccessor2) Scrape down the sides and add everything except the olive oil3) Pulse until smooth. Not creamy or too smooth.4) Scrape down the sides5) Drizzel olive oil in slowly with the proccessor running. Use your best judgement for how much oil is necssary.6) Add salt to taste, and / or garnish with salt 7) Serve in seperate bowls or in one. Drizzle with olive oil on top.