Many of you know that I was born and raised in the mid-south. Virginia. My mother was a good cook. My grandmother was a good baker. They worked harmoniously together. Neither were particularly adventuresome in the kitchen. Our meals consisted of pork roasts, pork chops, beef roast, boiled beef, chicken and dumplings and, of course, the best fried chicken ever to hit a cast iron skillet. We dined on many vegetables. We never ate rice except for the occasional rice pudding. I never tasted grits until I was an adult!! Nanny provided devil's food cake, angel food cake (they sort of balanced each other out), heavy and delicious pound cakes, and pies.
It wasn't until one of my sisters left for the Washington Hospital Center in D.C. to do an internship in medical technology that we began to become more eclectic in our eating habits. It was there that she met a young surgical resident from the Middle East. That was thirty plus years ago. She dedicated herself to raising four wonderful children. He became a successful surgeon and an amazing cook. My sister was happy to turn over a good deal of the food preparation to him and he took to it like--well, like a surgeon to a scalpel!! We've enjoyed many meals prepared by F. It's a delight to watch him prepare dishes. His knife skills are amazing--sorry, just couldn't resist.
Today's post, while not his recipe, is dedicated to him. I'm hoping it will get me an invitation to Florida soon.
White Bean Hummus
2 cups white Navy Beans or Cannellini beans, drained and rinsed
2 Tbsp tahini paste
1 Tbsp olive oil
1 1/2 Tbsp fresh lemon juice
1/2 tsp ground cumin
2 large garlic cloves
Salt to taste
Olive oil from sun-dried tomatoes in olive oil
1. In the bowl of a food processor, process the beans until almost smooth.
2. Add the rest of the ingredients except for the sun-dried tomato oil.
3. Process until smooth.
4. Thin with water if necessary.
5. Drizzle with the tomato olive oil and serve with pita toasts and crudites.