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RETURN TO RECIPES
TOASTED SESAME DIP
2 tablespoons olive oil
1 1/2 cups finely chopped onion
1 pound (about 2 cups) dried white beans such as cannellini or Great Northern, washed, picked over, and soaked overnight in cold water to cover by at least 6 inches, and drained, OR 3 15-ounce cans of cannellini beans, rinsed and drained
grated zest and juice of 1 1/2 lemons
1/2 cup chopped fresh mint
salt and freshly ground pepper
1/4 cup toasted sesame oil
Drain the beans and, while still warm, place the beans and cooked onions, lemon zest, and lemon juice in a food processor. Add half of the mint and salt and pepper to taste. With processor running, drizzle sesame oil in a slow but steady stream, processing until mixture is smooth. Stir in the rest of the mint. Taste and adjust seasoning.
Serving ideas: Garnish with some of the following: chopped scallions, cilantro, mint, lemon twists, toasted black and white sesame seeds. Serve with toasted pita chips or raw vegetables.
Cook's Note: if the hummus has been refrigerated, you may need readjust the seasoning, and stir in more olive oil to recapture the soft consistency.
Yield: 1 quart