Being allergic to foods that are staples of the Standard American Diet can mean that road trips are, well, a little sad. But not going on a road trip would be more sad. So thinking about road trips like setting out for the western frontier (or, in this case, Vermont, which is to the west) means that with a plan and a cooler (and a hotel chosen partly for the microwaves and mini-fridges in each room), means “yay! Road trip!” I admit that I really miss finding awesome, off-beat restaurants in new cities. Now, if I plan to eat out, I check ahead and carefully read menus. That’s hard to do when you don’t know where you’ll be for lunch. So, again, the cooler and the meal plan.
Hummus is a great road trip food. I’m a little bored of chickpea hummus, the standard, and I had time (and a plan) to make my own. I was going to make a black bean hummus I’d forgotten about — but in planning the grand meal plan, I forgot to see if I had black beans in the house. Oops.
I did have cannellini beans. And I have not yet killed my fresh herbs on the deck — I have chocolate mint, thyme, and oregano, and my neighbor is growing basil. Oregano and basil made me think of pizza, so I went that direction. Instead of tahini, I’ve used cashews, as I thought their more neutral flavor would be good with this combination. I think tahini would likely be okay (and make it nut-free), so if you make it that way, let us know in the comments how it turned out.
White Bean Pizza Hummus
- 1/4 cup raw cashew pieces (yes, you can use whole. The pieces are usually cheaper, though.)
- 1/2 teaspoon chopped garlic (more, up to 1 teaspoon, if you want a prominent garlic flavor. Roasted garlic would also be excellent here, but I’m currently out.)
- 1 Tablespoon tomato paste
- 1 can (15 oz.) cannellini beans, drained and rinsed (Save the liquid!)
- 5 large fresh basil leaves, rinsed
- about 1 Tablespoon of fresh oregano leaves, rinsed
- pinch of fennel seeds, crushed
- 2 Tablespoons good quality olive oil, plus more to drizzle on top
In a food processor fitted with the S-blade, add the cashews and puree. They will not quite turn into nut butter (you’d need a little oil), but let them go until they are almost there.
Add the garlic and tomato paste and pulse it in.
Add the beans and puree the mix.
Add the basil, oregano, fennel seed, and olive oil and run until everything is smooth, scraping down the sides of the bowl as needed.
Transfer to a serving bowl or storage container and drizzle olive oil over the top — just a bit will help keep the hummus from drying out. Unlike in the photos, swirl it around so that it coats the top — I just wanted better photos, so I didn’t do that until I was done.
Serve with crackers, chips, or veggies of your choice.