Hummus and (bean) purees

Hummus

Claras version

• 240g garbanzo beans
• 20g lemon juice
• 1/2 clove garlic
• 1/2 tsp cumin
• 30g olive oil
• 1/2-1 tsp salt
• No water

Inspired by https://www.thewholesomedish.com/simple-hummus-without-tahini/#recipe

2025-08-04. Made with white beans. The drizzled olive oil when serving, and perhaps sprinkled paprika, also really helps.

Image credit: https://arc-anglerfish-washpost-prod-washpost.s3.amazonaws.com/public/3XD656FD2UYY7IV5AYPIYBC4WM.jpg

Pink hummus

• 15 ounces cooked or canned, no-salt-added white beans (drained and rinsed, if using canned; 1 1/2 cups)
• 1 clove garlic, chopped
• 1/3 cup olive oil
• 1 tablespoon fresh lemon juice, or more to taste
• 1/2 small or 1/4 large peeled, roasted beet, chopped

Recipe credit: https://www.washingtonpost.com/recipes/pink-bean-dip/14144/

Image credit: https://www.washingtonpost.com/rf/image_1484w/2010-2019/WashingtonPost/2014/07/07/Food/Images/Pink%20Bean%20Dip.jpg?t=20170517

Bean puree

This Washington post article suggests bean puree with sauteed greens and bread as a regular meal. 

Image credit: https://www.sunset.com/food-wine/kitchen-assistant/fava-beans

Here is a Williams Sonoma recipe for a similar bean puree with blackeyed peas.

• 1 lb. (500 g) dried black-eyed peas, soaked overnight and drained
• 3 Tbs. plus 1 tsp. kosher salt
• 4 garlic heads, roasted
• 1 cup (250 ml) extra-virgin olive oil
• 1/4 tsp. cayenne pepper
• 1/2 tsp. freshly ground black pepper
• 2 Tbs. chopped fresh flat-leaf parsley
• 2 tsp. chopped fresh chives
• 1 Tbs. fresh lemon juice
• Crostini for serving

Directions:

Put the black-eyed peas in a large saucepan and add water to cover by 1 inch (2.5 cm). Bring to a boil and boil gently until the peas are very soft, about 1 hour, adding 2 Tbs. of the salt during the last 15 minutes of cooking. Drain the peas.

Cut the tops off the roasted garlic heads and squeeze out the garlic. Pass the peas and garlic through a food mill into a large bowl. Stir in the olive oil, cayenne, the remaining 1 Tbs. plus 1 tsp. salt, the black pepper, parsley, chives and lemon juice. Spread the pea puree on crostini and serve. Serves 8.

Recipe from Blackberry Farm

Image credit: https://assets.wsimgs.com/wsimgs/ab/images/dp/recipe/202210/0053/img62l.jpg

Recipe credit: https://www.williams-sonoma.com/recipe/crostini-with-pea-puree.html

Skordalia

INGREDIENT

1 lb gold potatoes, peeled and cubed (see cook's tip #1)

kosher salt

3 ounces blanched almonds (or shelled walnuts)

3 to 6 garlic cloves or roasted garlic (see cook's tip #2 below)

¼ cup plus 2 tablespoon fresh lemon juice

¾ cup Greek extra virgin olive oil (I use either Private Reserve or Early Harvest EVOO), more for later

https://www.themediterraneandish.com/skordalia/#tasty-recipes-34012-jump-target