You can use any white beans in this easy hummus recipe.
Sophie Merkens spent five months travelling Aotearoa in her van, Zephyr Florence, to find the best ingredients in NZ. Here she shares some of her favourite snacks and easy meals:
“I keep a stash of different canned beans in my van’s cupboards for easy protein, as well as a jar of hulled tahini for making hummus. You can use chickpeas or any white beans in hummus (cannellini and butter beans give it a silky texture). If you have any leftover roast veggies add them to the blender (roast carrot, beetroot and pumpkin make fantastic hummus) with extra water and olive oil. I eat hummus on toast, crackers, in wraps or as a dip for fresh veggies. ”
MAKES 1 1/4 CUPS / 1 JAR
- 1 can (400g) white beans or chickpeas, rinsed and drained
- ¼ cup hulled tahini
- ¼ cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 garlic clove, peeled and roughly chopped
- 1 teaspoon ground cumin
- ½ teaspoon ground smoked paprika
- Salt, to taste
- Top with a generous drizzle of olive oil
- Add ingredients to a blender and blend until smooth.
- Season to taste with salt.
- Pour into a jar or serving bowl and drizzle with olive oil.
Keep a variety of different canned beans in your home on wheels for easy protein meals, snacks and salads.