My oldest daughter’s lunch period is at 11:10am, which means by time we walk in the door after school, her ravenous appetite is hard to control. Rather than risk spoiling her dinner—and my hard work in preparing it, I try to have a healthy snack on hand to keep us both happy. Something filling, but not so much so that it stops her from enjoying dinner an hour later. A bowl of hummus with some pita or carrot sticks usually does the trick. One afternoon I happened to be fresh out of chickpeas. Rather than panic, I decided cooked navy beans could assume the role of garbanzos. The resulting hummus was smoother, creamier and now a regular on our snack time menu.
White Bean Hummus
Makes 3/4 cup
Tahini, ground up sesame seed paste, can be found in the ethnic foods sections of most larger supermarkets. It lends that signature flavor to hummus, but you can certainly leave it out if there are any nut allergies and still enjoy this yummy spread.
1 cup (215 grams) cooked navy beans
2 tablespoons tahini
Freshly squeezed juice of 1/2 a lemon
1 small clove of garlic
1/8 teaspoon salt
Extra virgin olive oil, to serve
Pinch of smoked paprika, to serve
Pita, flatbread or sliced vegetables, to serve