Save a bit of money and make hummus at home. This white bean hummus is healthy, inexpensive and tons more delicious than any store-bought.
WHITE BEAN HUMMUS
The Beans:
1 c dry white beans
8 c cold water
3 T Kosher salt
Sort the beans and soak overnight in the salted water overnight or a minimum of six hours. Drain and rinse.
1/4 red onion, sliced
1 bay leaf
1/4 tsp. Mexican oregano
1 T olive oil
The soaked beans
2-4 c water
In a 3 quart pan over medium high heat, sauté the onion and the herbs in the olive oil. Add the beans and stir, and add enough cold water to cover the beans by one inch. Bring the water to a simmer and then cook on medium low heat until the beans are completely tender but still intact, ~35-65 minutes. Add more water if needed to keep the beans covered. Remove from heat and let cool in their liquid.
The Hummus:
1 recipe cooked beans, above (or 2 cans white beans, drained and rinsed)
The bean cooking liquid (or water if using canned beans)
1 clove garlic
1/4 c tahini (sesame seed paste, in the ethnic section of the store or from a health food store)
1-3 lemons, juiced (I used 3 small Meyer lemons. If you use a Eureka lemon, 1 should be fine)
1/2 tsp ground cumin, plus more for garnish
1/4 tsp Aleppo pepper (or 1/8 tsp cayenne) plus more for garnish
2 T extra virgin olive oil (plus more for garnish)
~ 1/2 tsp. Kosher salt, or to taste
5 grinds fresh black pepper (1/3 tsp.)
Maldon sea salt for garnish
Crackers, bread, fresh raw vegetables
In a Cuisinart or blender, mince the garlic. Add the tahini and the beans, reserving the cooking liquid. Purée, scraping the sides of the work bowl a few times, until the hummus is smooth. Add the lemon juice, cumin, peppers and olive oil. Purée until the mixture is velvety smooth. Taste for salt and enough lemon (I like mine pretty tangy), and add bean cooking liquid (or water) to thin the mixture to a consistency like mayonnaise. The hummus will stiffen as it sits so it’s okay to thin it out at this point.
Pour into a pretty decorative bowl or platter. Decorate the top with a generous drizzle of olive oil, shakes of cumin and Aleppo pepper (or paprika is you used cayenne in the hummus). Finish with a crunchy sprinkle of Maldon salt.
Serve with crackers, bread, and vegetables.
Leftovers are wonderful with cooked chicken or lamb, inside a sandwich instead of mayonnaise or with more crackers and veggies.
Makes about 3 cups.
Heather in SF 
