January / favorite hummus


Lately, I haven’t really made any recipes or food related pictures. I don’t know why really, since I do eat, try out new recipes and have my camera hanging around.

There was a really good vegetable borscht soup for example, but I sort of ate it all before I had processed the whole picture planning and doing. And there is the blood orange season and I have all these plans for oranges, but haven’t made any effort to execute them.

Maybe this is related to the light in our house. There has been many sunny, frosty days, but in this house it means no pictures. Our windows are facing east, making the light warm and hard. Not my choice of lighting and the inspiration seems to go down the drain.

Today I made white bean hummus on a whim for lunch, and finally dug out the camera, I love everything related to hummus, and it is usually the first thing on my list when I’m boiling a batch of beans or chickpeas.

Soaking and boiling your beans is more laborious than opening a can, but it’s cheap and then you get that awesome product of bean stock, which can be used with or without the beans. You could use the liquid from the canned ones, but I find homemade bean stock much better.

Today I tried making the hummus with a white bean stock, and I am never, ever making a homemade hummus without it. It makes the hummus incredibly creamy in consistency, without adding too much oil, which makes hummus a bit cloying and heavy for my taste. You also get more taste than with just plain water, which can make hummus, well, water-y.

I seasoned this white bean hummus with pistachio oil, which I am currently addicted to. You can use a more traditional choice of olive oil instead, but I like the nuttiness and roundness the pistachio brings to the mix.

The recipe is a vague one, because to me, hummus is suppose to be personal. If you want it to be garlicky, add more garlic. To make it more loose, add liquid or oil. If you want it to have a good zing, add more lemon. As a fan of everything tangy, I like to layer the acid factor by using both lemon and white wine vinegar.

A favorite white bean hummus

2 cups of boiled white beans

1/3 cup of liquid reserved from boiling the beans (or from a can)

2-3 tbs of pistachio oil (or olive oil)

1-2 cloves of garlic peeled and chopped

2 tbs tahini

2 tbs lemon juice

1 tsp white wine vinegar

Salt and freshly ground black pepper to taste


Blend ingredients until you get a smooth consistency. Taste and add more liquid or seasonings, if you wish.

Serve on a rye bread with soft boiled eggs, sea salt flakes and shichimi.

(Also pictured: mashed avocado with lemon, garlic and sea salt.)