I’m three months away from submitting the manuscript for my first cookbook, which is about color, and being inspired by color creatively when cooking. I had thought that I’d horde any inspiration around colorful food for my book, but instead I find that I notice color everywhere. Perhaps because I am so immersed in my subject — finding color and thinking about colorful food — it’s easier to incorporate colorful produce into my meals. It’s becoming intuitive.
Making hummus can be intuitive as well. Like so many of the best recipes, it starts with a basic formula, and any number of variables spin out from that foundation. There are beans — here, white beans instead of chickpeas — tahini, lemon juice, and garlic. I finished this version with some za’atar and smoked paprika, but you could favor other fresh herbs, such as parsley or rosemary, if you like.
White Bean Hummus with Spring Vegetables
15 ounce can white cannelini beans, drained and rinsed
1/4 cup tahini
Juice from two lemons
2 tablespoons olive oil
2 garlic cloves, pressed
1/2 teaspoon sea salt
1 small bunch French breakfast radishes, rinsed and sliced lengthwise
1 small bunch spring carrots, scrubbed and slice lengthwise
2 Persian cucumbers, rinsed and sliced on the diagonal
In the bowl of a food processor, combine the white beans, tahini, lemon juice, olive oil and sea salt. Pulse until creamy. Spoon into a serving bowl, and sprinkle generously with za’atar and smoked paprika.
On a larger serving platter, arrange the vegetables with the hummus.
The hummus can be made a day ahead.
All photos by Kimberley Hasselbrink.