WHITE BEAN HUMMUS WITH PICKLED GOLDEN RAISINS & TOASTED CASHEWS
I've always enjoyed hummus and I was looking for a way to make a more fabulous version. Classic hummus is typically made with chickpeas and tahini, a sesame seed paste used in most hummus recipes but of course I wanted to elevate it a bit. As I was developing this recipe, I remembered that white bean hummus was not only a dish but an incredible dish at that. I was also debating whether I wanted to add tahini to this recipe as well but after searching in my neighborhood and coming up empty handed, I decided to just focus on my fab recipe at hand. And so I did.
In this white bean hummus recipe, topping it with unconventional yet delicious pickled golden raisins was a excellent choice. I had been thinking about pickled raisins for a while now but didn’t know where to place them. This particular dish was perfect because the white beans have a subtle mild flavor and the pickled raisins added a sweet addidtion.
This recipe is the perfect way to kick off the spring and summer season. It's bright and clean in flavor, quick and easy to make and can be a great starter before dinner or a great appetizer to go along with glasses of wine when friends come over.
White Bean Hummus with Pickled Golden Raisins and Toasted Cashews
3 cans of small white beans, drained and liquid reserved
1 garlic clove, peeled and sliced
the zest & juice of 1/2 a lemon
1/2 bunch of fresh parsley, rinse dried and chopped
1 cup salted cashews
1/2 cup golden raisins
1/2 cup white wine vinegar
1/4 cup sugar
1/2 teaspoon red chili flakes
Pickled Raisins: Place raisins in a glass jar or a deep ovenproof baking dish. In a medium size sauce pan bring white wine vinegar, sugar and red chili flakes to a boil. Once the vinegar comes to a boil remove from heat and pour over the raisins. Stir and cover with a tight lid. Raisins can be kept refrigerated for up to 1 month.
Salted Cashews: In a dry skillet over medium heat, add in salted cashew and swirling in a consistent circular motion, toast cashews until lightly brown. Transfer roasted cashews on a flat surface and allow to cool.
White Bean Hummus: Strain white beans through a strainer and keep residual liquid to the side. In a food processor or blender, purée beans and sliced garlic in small batches adding liquid to loosen purée if the purée becomes too thick. Transfer the white bean purée to a large bowl, adding in a teaspoon of lemon zest, salt, pepper and lemon juice to taste.
When ready to serve, spoon white bean hummus into a bowl or on a large plate. Top with toasted cashews, chopped parsley and spoonfuls of pickled golden raisins. Serve with grilled bread or pita chips.