It is definitely summer. summer, when it is 90 degrees before 10 am and all you want to do is sit out by the pool instead of job hunting. summer is when it is acceptable to eat ice pops for lunch and ice cream cookie sandwiches for dinner. due to my recent acquisition of a mini food processor, i am able to procrastinate on the job hunting by pureeing everything in sight. this white bean “hummus” is great for social gatherings, eating on top of salads, or used as a spread in sandwiches. i have been cooking my own dried beans but canned beans would work very well here. peas (i used frozen) lighten up the dip so you can eat a lot more of it and the mint is surprisingly refreshing. if you do not like mint, any green herb will do; parsley, basil, and dill would be great.
white bean, pea, and mint hummus
2 cups white kidney beans, cooked. or just use one can drained and rinsed.
1 cup peas, thawed if frozen
1 small garlic clove, peeled
2 or 3 sprig of fresh mint, destemmed
combine everything but the oil in a food processor. start to process everything together and drizzle in oil until everything starts to come together. puree until smooth or a bit chunky, depending on your textural preferences.