white bean hummus

I'd been eyeing the white bean hummus recipe on Orangette for a while now, but hadn't been entirely assured of the existence of either white beans or tahini in Frankfurt. As it turns out, tahini can be found even in regular grocery stores, and Reformhaus Freya, which has loads of locations around Bornheim and the Innenstadt, stocks dried beans (and also dried chickpeas! I sense some hummus variations coming on soon.).

So last night, armed with all the ingredients, I made a huge, lovely bowl full of Molly's Little Family White Bean Hummus.


The recipe calls for a quarter cup of lemon juice, or more to taste; I used the juice of two lemons, which was about a quarter cup, but think I would go with three next time. I cooked my own white beans from dried instead of using a can, so none of the salt that you get in canned beans was already there. If you do the same, ignore the recommended amount of salt in the recipe and just salt to taste. I also added a whole bunch of black pepper. Definitely follow the instruction to drizzle with olive oil for serving -- that makes this hummus unholy good. I added some paprika as well.

The recipe doesn't say exactly how much it makes -- I got about three cups, a.k.a. enough to keep me well-stocked with hummus for a week, or to keep my friend Diana stocked with hummus for an hour. I can say with certainty, because I am eating it right this moment, that it is just as delicious the next morning, with a day-old petit pain, and hope it will continue to be excellent for Katherine's and my all-day train ride to Sylt on Saturday. I think it will. I have faith in this hummus.