by Michael Rantissi and Kristy Frawley
WHITE BEAN DIP
This white bean dip (serves six) is a play on a dish called musabaha, which is a chunkier hummus with a spicy, lemony flavour. The dip doesn't necessarily need the tahini, but it gives it a creamier texture and Mediterranean flavour. You can add more or less garlic and chilli for the garnish, depending on your taste.
300 g (10½ oz/1½ cups) dried white beans
1 teaspoon bicarbonate of soda (baking soda)
1 garlic clove, crushed
100 g (3½ oz) tahini
juice of 1 lemon
1 teaspoon salt
olive oil, for drizzling
1-2 garlic cloves, crushed
1-2 small fresh green chillies, finely chopped
juice of 1 lemon
Soak the beans in cold water for at least 8 hours, preferably overnight.
Drain and rinse the soaked beans well and put them in a large saucepan with plenty of fresh water. Cook over medium-low heat for 1½ hours, stirring occasionally and skimming from time to time. The beans will be soft but not too mushy. Add the bicarbonate of soda and cook for another 15-20 minutes, until the beans are very soft and have almost broken down. Drain the beans.
Set aside one-third of the beans. Put the remaining beans in a food processor with the garlic. Blitz to a smooth paste, then add the tahini, lemon juice and salt. Blitz again until combined.
To make the garnish, combine the garlic, chilli and lemon juice in a small bowl.
To serve, spoon the dip into a serving bowl and fold in the reserved beans. Sprinkle with the garnish and drizzle with olive oil.
Store the dip in a sealed container in the fridge for up to 5 days.
Hummus and Co by Michael Rantissi and Kristy Frawley (Murdoch Books, RRP $49.99)