White Bean Dip

hummus (1024x685)

I’m the cooking mom’s equivalent of a “day late and a dollar short.” Consistently one ingredient shy of a complete recipe, I’m improvising, substituting, short-pouring and swapping -out at nearly every meal. Maybe that’s okay:  something would scare me about being the mom who never has to knock on a door to find the last ingredient, never has to change the meal plan midway through, and never has to roll a piece of bread around a hot dog because she bought hot dogs without buns.

Then there’s hummus. The pantry is full of garbanzo beans, but I’m perpetually one tablespoon short of tahini. When I do buy tahini, I can never seem to get through it before it spoils. It hides in the back of the refrigerator with the cottage cheese and yogurt, and there is a 50/50 chance it will be the lovely, light brown and creamy paste it is meant to be, and a 50/50 chance it will be green with crusty edges.

Hummus is one of those foods that have been around for generations, and I suspect it’s not to be messed with. I couldn’t help myself, though. One tablespoon shy of tahini to be called hummus, here’s the (almost) equally-delicious protein-rich, smooth, creamy substitute for those of us who aren’t quite as pulled together as the hummus moms. It’s perfect inside a pita, great for dipping vegetables into, and makes a delicious sandwich spread.

White Bean Dip

1 can garbanzo, cannellini or other white beans

2 cloves garlic, peeled and sliced

¼ cup olive oil

2 teaspoons lemon juice

½ teaspoon cumin

water

salt and pepper to taste

Rinse beans and combine in food processor or blender with the garlic, olive oil, lemon juice and cumin. Blend, adding water a tablespoon at a time until a creamy consistency is achieved. Add salt and pepper to taste.

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