The other day I was furkling around in the fridge looking for things that would make suitable accompaniments to my Spiced Lamb and Broad Beans and I came across half a tin of cannellini beans left over from Mark's Pork and Beans and half a lemon because there is ALWAYS half a lemon in the fridge.
So I decided to make them into a hummus.
½ standard tin (or one small tin) of cannellini beans
juice of ½ lemon
1 tbs tahini paste
a good glug of olive oil - about 2 tbs
salt to taste
Whizz all ingredients together with a stick blender or in a small liquidiser goblet until blended into a paste. As I was serving this as a side dish I kept it thick - to serve as a dip I would have gradually blended in a little more olive oil and enough water to get a creamy consistency.
Mine is garnished with a sprinkle of Za'atar but a pinch of paprika and a few sesame seeds would make a great garnish too, or some finely chopped parsley and a slice of lemon.
My other side dishes were tabbouleh and a watermelon and feta salad
I'm joining in with the July No Waste Food Challenge at Anne's Kitchen and Elizabeth's Kitchen Diary