White bean-garlic Hummus

A great hummus of beans, garlic and lemon to wow your tastebuds!

Flavouring Components: Garlic Scape Flavouring Kit

1 Garlic Scape Vinaigrette

2 Pickled Mustard Seeds

3 Crispy Caper Flowers

Ingredients

1 cup fresh Coco Blanco beans or dried Cannelini beans'
1 cup dried chickpeas
4-5 cloves garlic, finely diced
1 anchovy filet, chopped
1/4 cup olive oil
4 TBSP lemon juice
3/4-1 cup of ice water
ground cumin
chili flakes, pinch
salt

Method

STEP 1: Preparing beans & chickpeas

Soak chickpeas overnight. Soak white beans separately overnight. The following day drain the soaked beans and chickpeas
Cook the two different beans in separate saucepans. To cook the beans, cover them with water. Add 1 Tablespoon of salt to each pot, the water should be salty. Place pots on medium high heat, bring each saucepan to a boil. Reduce heat and cook until beans are completely soft. Drain with a sieve.

STEP 2: Preparing the Hummus

Heat a saucepan with olive oil and fry the chopped garlic until it begins to colour. Remove from heat, add chopped anchovy
Strain the anchovy & fried garlic through a sieve and set reserved oil aside

STEP 3: Making the Hummus

Place cooked beans, chickpeas and 1/2 cup of the water into a food processor or blender. Pulse until the mixture is the consistency of a thick paste. With the processor running, add more water until the mixture is smooth & creamy. Add lemon juice and the anchovy-fried garlic. Pulse until incorporated and smooth. Add more water if too thick. Add seasonings, taste and adjust, salt, chili flakes and cumin
Make ahead to allow the flavours to marry. At least two days ahead
TIP: To adjust the consistency of the hummus add water too thin the spread.
TIP: Cook reconstituted beans in salt water. Do not worry if you over cook them- the beans will be pureed into a smooth spread

GARNISH the hummus

Transfer the bean spread into a serving bowl. With a clean spoon make a well in the hummus. Set aside.

In another small bowl, mix 1 tablespoon of Garlic Scape Dressing (flavouring component 1), 1 teaspoon of the Pickled Mustard Seeds (flavouring component 2), with 2 tablespoons olive oil. Drizzle into the well of the hummus.

Sprinkle with Crispy Caper Flowers (flavouring component 3)

Serve with crispy toast or purple corn chips