It’s a rainy day so a good time to create dishes without feeling like you are missing out (FOMO gets everywhere).
Last month I was gifted a large amount of home-grown vegetables. Included in the midst was a bag of cannellini beans. I love the process of shelling peas and beans, especially out in the garden under a big summer sky. It reminds me of childhood so I like to re-enact this with my own kids, feels like history repeating itself in the best way; quality time spent together in a simple act of growing or preparing stuff.
One of the resulting concoctions was this home-grown hummus. It is wholesome in taste with a little zinginess.
1 cup of shelled cannellini beans (boiled until tender)
A good chug of extra virgin olive oil
2 freshly picked large garlic cloves, crushed
A squeeze of lemon
1/2 a chargrilled pepper (from a jar with a little of its oil)
A tiny chilli pepper, sliced
A few leaves of fresh mint
A little sea salt and pepper to taste
Whizz it up in a blender and serve on toast or with crudities.
