I love hummus a lot, even if there are no sides to go with it. Hummus is just perfect to dip and eat your chips, your cucumber and carrot sticks, or even better, just like that! There are times when I run out of dried chickpeas since I forget I had used up all what I had to make a box of hummus. 😀 If you are thinking, “Why can’t she use canned chickpeas?”, then my answer is, I simply don’t like it. It tastes no way close to cooked dried chickpeas. It may be just my thought… During these times, the “innovated” hummus comes into play, like this one with green peas.
Here is another one for you using white beans or cannelloni beans. These beans look just like rajma, but white in color. I picked up a small pack since it interested me. The first thing I made with it was this hummus. It looks so similar to the original hummus, just that it is slightly more whiter because of the color of the beans. Apart from that, there is no difference at all. I also found it a little thicker, so add more liquid to loosen it up. Off to the recipe…
- 1 cup white beans, soaked overnight
- 3 heaped tbsp tahini paste
- 3 cloves of garlic
- ¼ tsp cumin powder
- ½ tsp paprika powder
- Salt to taste
- Olive oil as required
- Cook the beans till done. Drain the water and set aside.
- In a blender, add the remaining ingredients till salt. Add a little of the drained water and some olive oil and blend till thick and smooth.
- Empty into a clean bowl, top with more olive oil and serve with a sprinkle of paprika.