If you’ve tried to make hummous before (read recipe here), you might know that getting that creamy consistency is an elusive quest, with results varying from grainy to runny. But then again you would know that once that creaminess is reached, and the flavours of garlic, lemon juice, salt and tahini are in perfect balance, hummous is transformed from a simple dip to a culinary revelation.
The usual reason for failure in hummous is undercooked chickpeas. Hummous needs the chickpeas to be cooked so soft that a light squeeze breaks them down. This would mean around an hour and a half of boiling, which is a long time. Here’s where the humble white bean comes in. The beauty of the white bean is that it cooks in around half the time it takes a chickpea to cook. Once cooked, follow the recipe of hummous and you have yourself a delicious dip. Add some fried almonds on top and some olive oil and you’re in business. Now I’m sure the Lebanese make this dish, though I’ve never seen it made. If you’ve seen this dish before, let me know where and what you thought of it. If you haven’t, then you must try making it. It is seriously simple and so good, and goes beautifully with roast beef or lamb, or even on its own with a simple salad and Lebanese bread.