White Bean & Mushroom Hummus

     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.

---Jenny


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
grapeseed oil

     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.

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