Saturday, November 29, 2008

Two Bean Hummus with Garlic Crostini

This is one of those instant favorites that is born out of "let's see what we have in the house". A handful of ingredients that are probably already kicking around and ten minutes later you're in business! I'm calling this 'hummus' but the white beans make it much smoother and richer than traditional hummus. It's also tastier, fresher, faster, and cheaper than going to the store.

The combination of the two beans creates a rich flavor and smooth texture and the sauteed onions and garlic give real depth, with just enough smoky spice from the cumin and heat from the chilies to tempt you to make a meal out of it! Toast up some garlic crostini or, for the virtuous, cut veggies for dunking.

For the Hummus:
1 can chick peas (garbanzo beans)
1 can white (cannellini) beans
2-3 cloves garlic, chopped
1 small yellow onion, chopped
1/2 t. cumin
1/2 t. red pepper flakes
1/3 c. extra virgin olive oil
1 t. salt
Enough water to make it creamy, about 1/3 c.

Heat the olive oil in a shallow pan.
Add the onion, garlic, red pepper and cumin and sauté until the onions are soft and translucent.
Drain and rinse the beans.
Whiz the beans, onion/olive oil mixture, and salt in the food processor with just enough water so that the hummus is smooth and creamy but not thin or watery.
I took Heidi Swanson's tip to let it whirl for a good minute to incorporate air and get really light 'n fluffy.
I must say... yum.

For the Crostini:
(I used whole wheat sourdough.)
Slice the bread on an angle and lay on a cookie sheet.
Drizzle with olive oil and put under the broiler until golden brown, flipping to toast both sides.
When you pull them out of the oven, rub one side with a raw clove of garlic.

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