White Bean Hummus
Jonathan Ho, chef de cuisine of The Landing in New York City, chose white beans over chickpeas to make this popular, spreadable appetizer because he says it results in a softer, more velvety texture.
He also decided to make it without tahini, the sesame sauce that is usually mixed with chickpeas to make hummus.
He simmers white beans in a broth of mirepoix plus rosemary, thyme and bay leaf, all of which he removes after cooking, leaving only the beans.
He cools the beans and blends them with garlic lightly browned in olive oil along with more olive oil, salt and lemon juice.
Then he garnishes the hummus with toasted sunflower seeds and white beans marinated in olive oil, confit garlic and lemon juice and serves it with grilled naan.
Price: $8