White Bean Hummus By Chef Ska Moteane
White Bean Hummus made from moqhalapoto — thick, creamy white kidney beans grown in Lesotho. This smooth dip is paired with crisp, golden sorghum chips. Both dishes are crafted with love and made using sustainable, climate-smart local ingredients.
Ingredients:
- l cup cooked white beans { any) If using canned beans, rinse and drain well
- Juice of ¼ lemon ( adjust to your taste)
- l clove garlic, minced
- l TBSP olive oil
- l tsp tahini paste
- Water, for thinning
- SaIt, to taste
- A pinch of ground coriander
- Smoked paprika and chopped chives, for serving
Method:
Add all ingredients, except the water, to a blender or food processor.
Blend until the mixture starts to come together, then add water, a spoonful at a time until silky smooth and creamy.
Taste and adjust seasoning as you like.
Spoon into a bowl, drizzle with olive oil, and sprinkle with smoked paprika and fresh chives.
Serve as a dip, a sandwich spread, or a side to warm flatbreads.
