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La Belle Cuisine

New Orleans White Bean Hummus

Chef Susan Spicer
New Orleans Saints Party Recipes
Ted Lewis,
The New Orleans Times-Picayune
Sunday, September 5, 2010

Makes about 4 cups
Preparation time: 20 minutes (not
including garlic poaching time)

Garlic Confit:
Makes about one cup
Preparation time: 45 minutes

2 heads garlic, stemmed and peeled
(about 28 cloves)
1/2 cup dry white wine (such as
Sauvignon Blanc)
1/2 cup water
1 cup good-quality olive oil
Salt
2 stems of fresh thyme, or
1 sprig of fresh rosemary

White Bean Hummus:
1 cup (about 1/2 recipe) Garlic Confit
Two 15-ounce cans of cannellini
(or other white) beans,
drained and rinsed
1 clove garlic
1 teaspoon salt
1/4 teaspoon crushed red pepper
(more or less, as desired)
1/4 cup tahini
1/4 cup water
1 tablespoon sherry wine vinegar
2-4 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil, plus 1 or 2
tablespoons oil from Garlic Confit

Prepare Garlic Confit: Place the garlic cloves, wine, water, and olive
oil in a small skillet and season with a pinch of salt. Add the herbs,
tucking them into the liquid to moisten, and bring to a simmer over
low heat. Simmer until the water and wine have evaporated and the
cloves have softened and turned a deep golden color, about 30-40
minutes. When done to your liking, drain garlic, reserving oil, and
set aside to cool.
Prepare White Bean Hummus: Place one clove raw garlic, salt, and
crushed red pepper in the bowl of a food processor and process to a
rough paste. Add the beans and briefly process. Add the Garlic Confit,
tahini, water, vinegar, lemon juice, and oil and process until smooth.
Taste and add more salt, lemon, or vinegar as desired.

Seasoned Pita Crisps:
1/4 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1 teaspoon dried dill (optional)
3 rounds of white or whole
wheat pita bread
Salt

Preheat oven to 350 degrees. In a small bowl, whisk together the olive
oil, lemon juice, and seasonings (except salt). Brush the pita rounds on
both sides with the seasoned oil. Cut each round into 12 wedges. Lay
the wedges on a baking sheet in a single layer. Sprinkle lightly with salt
and bake for about 10 minutes, then turn wedges over and bake another
3 to 5 minutes. They should be darkened and crispy but not too brown.
Cool completely and serve. Any leftovers will keep for several days in
a Ziploc bag or airtight container.

 
Featured Archive Recipes:
Classic Hummus
Cajun Chicken Morsels
Cajun Crab Dip
Game Day Sandwiches
Layered White Bean, Tuna and
Vegetable Dip
NFL Team Potato Skins
Three Seafood Dips
More from Chef Susan Spicer:
Baked Oysters Italian Style
Bayona's Garlic Soup
Butterscotch Banana Pie
Grilled Shrimp with Coriander Sauce

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