Maybe it was the fact that hummus was the first thing I ever served my family that I made completely on my own, or just the fact that I learned how to make hummus when I traveled through the Middle East… but hummus has always had a soft spot in my heart. A comfort food of the sorts and a dish that I played around with so much that I felt very comfortable with the ingredients so early on in my cooking adventure. So I thought I would ponder the use of different beans.
Chickpeas have a more dryer taste and tougher consistency. It’s why my hummus recipe adds a tad more olive oil and other liquids than most dips. They have a nutty flavor that is overpowering enough to fight through different fresh herbs and spices you may have. So I tried white beans, or northern beans to be exact, to see if I can play with the flavors a little more. White beans have a more buttery flavor adding to the richness of quality olive oil and paired with the parsley it’s refreshing and quite the addition to a summer crudités platter!
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