I found half a bag of dried white beans in the pantry and thought to myself what I could do with them; making a wholesome and warming white bean stew was out of the question as we are well and truly in summer weather (urgh it’s so hot and it’s not even August yet…) so I decided to experiment and see if white beans would work well in a hummus instead of using chickpeas.
As hummus in Arabic literally means chickpeas this dish is not really a hummus per se but I have no other name for it; puree just doesn’t sound all that exciting. Also white bean on its own was also quite bland so I pimped it up with pomegranate molasses and sumac. I sometimes use pomegranate molasses in proper hummus too; give it a go if you haven’t tried it before. In fact, pomegranate in anything is always a welcomed addition.
2 cups dried white beans
1 cup white bean stock
2 garlic cloves
1 Tbsp. tahini
3 ½ Tbsp. pomegranate molasses
2 Tbsp. lemon juice
1 tsp. sumac
Salt, to taste
1 Soak dried white beans in plenty cold water and leave to soak overnight on a countertop. After time has elapsed, wash in cold water and rinse. Cook in a pressure cooker for 25 minutes.
2 Blitz 3 cups of cooked white beans along with garlic, tahini, sumac and salt. Then gradually add the liquids (stock, lemon juice and pomegranate molasses) according to your own taste and desired consistency.
3 Refrigerate for a couple hours or even overnight as it tastes better cold. To serve, swirl over some more pomegranate molasses and sprinkle with extra sumac and then devour with Lebanese bread.