Welcome to WHITE WINE WEEK! I had a couple ideas for an appetizer: at first, I wanted to do a risotto, but that's so popular, I figured my idea had probably already been done. Then I thought of a hummus, which seems to be one of our favorites here on KP. We love hummus and pesto! And there are countless ways to make them!
So I thought up a classy hummus. It's super easy, and FANTASTIC! I used grapeseed oil rather than olive oil, because grapeseed has a more delicate flavor. Olive oil, depending on the kind you use, can overpower the simplicity of a dish.
Also, roasted garlic gives it a nuttier, sweeter flavor. All you have to do to roast a bulb of garlic is place it in a baking dish with a small amount of olive oil and allow it to bake at 400 for about 20-30 minutes.
Too, it seems every list of ingredients on a can of beans includes some sort of preservative, so I chose to cook my own beans - soaked overnight and boiled for 45 minutes.
As is the case with most of our recipes, you can substitute some of these things, but it tastes best as written.
WHITE BEAN & MUSHROOM HUMMUS
4 ounces (half a carton) sliced baby bella mushrooms, chopped
3/4 cup dry white wine
3/4 cup (or less) chicken broth
1 cup navy beans, cooked (or 1 can navy beans)
3 large cloves roasted garlic
In a skillet over medium-high heat, saute mushrooms in wine. Allow to reduce. After 10-15 minutes, add chicken broth and one diced clove of roasted garlic and allow to reduce.
When mushrooms have softened and absorbed most of the liquid, blend in a food processor with beans and remaining garlic. Add a couple more teaspoons of chicken broth and stream in about 1/4 cup grapeseed oil to smooth the mixture.
Serve with fresh vegetables or crackers.
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg