If you asked Seyfi what is comfort food is, he would tell you kuru fasulye, braised white beans. Traditionally made with onions, peppers and tomatoes, served with rice and pickles, I have never met a Turk who didn’t love it.
Last week, I decided to make some for him, so I put my dried beans into a bowl of water to soak over night, and went to bed. They next morning when I went to start making my beans in my slow cooker, I realized that Seyfi would only be eating with us that night for the next few days. I had soaked too many beans.
I thought to myself, what should I do with the extra beans? I could freeze them, but there really wasn’t enough to make another full batch of kuru fasulye. I could make them into a soup, but that was my plan for what ever kuru fasulye was left over. Then I thought, if the were chick peas that I had made too many of, I would make hummus… Hummus…
What a great idea!
White bean hummus!
Now I was left with a new dilemma, with no tahini in the house, I was going to have to put a new twist on ‘hummus.’
White beans by themselves of course are delicious, but let’s be honest, they taste like beans! And who wants to spread that on a cracker?
I threw the beans into my food processor, and searched through the fridge… That is how I came up with this delicious recipe.
Hope you enjoy it as much as we do!
White Bean Hummus
2 cups of cooked white beans
8 sun dried tomatoes (oil packed)
1 handful of fresh basil
1 clove of garlic
Olive oil (I started with the oil that the tomatoes were in, then moved on to normal)
Salt and pepper
In your food processor, pulse your beans, tomatoes, basil and garlic until everything is coming together, drizzle in your oils until the hummus is smooth. Pulse in some salt and pepper.
This tastes really good on crackers, or as a spread on a sandwich.
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