I usually spend a bit of time in the kitchen at the weekends, making a few things for the week ahead so that mealtimes are not such a rush. My kids love hummus, either to have in their sandwiches, or as a dip for chopped vegetables.
Did you know that hummus means chickpea in Arabic? However, I digress because I had no chickpeas on hand. I used a tin of white beans instead. Like chickpeas, white beans (also called cannellini beans) are a good source of fibre and protein. The tahini delivers the flavour of a hummus, while the white beans give the dip a lovely creamy texture.
I’ve made this dip with anchovies. Why use anchovies? Because in small quantities, they provide seasoning, without the fishy taste. As they’re not the main ingredient, they just blend into the dip. I also like my dips quite garlicky. If you don’t, start with one clove, taste after mixing all the ingredients, then add another if you think it needs it. The flavour will be stronger if you taste it the following day. It’s also delicious as an accompaniment to grilled lamb cutlets.
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White bean dip
- 1 400g tin white beans drained and rinsed
- 1/4 cup olive oil
- 1 tbsp tahini
- 1 lemon zest and juice
- 4 tinned anchovies (or 1 tsp flaked sea salt)
- 2 garlic cloves peeled and chopped (start with 1)
- a pinch of sea salt and freshly ground pepper, to taste
- Blend all the ingredients together with a hand-held blender or in a food processor.
- Check the taste: add more garlic, salt or lemon juice if you think it needs it.
- If the dip is too thick for your liking, drizzle in a little more olive oil.
- Store in a jar in the fridge for up to a week.
- Serving suggestions: as a dip with chopped vegetables, in a sandwich with rocket and tomatoes, or smeared on a plate will grilled lamb cutlets on top.