White Bean and Sun-Dried Tomato Hummus
A lighter alternative to traditional chickpea hummus, this variation requires less soaking time.

Great for a vegan, jain, gluten-free, dairy-free, soy-free, nut-free snack.
Serves: 2
Preparation time: 15-45 minutes
Ingredients:
0.5 cup dried navy (white) beans, soaked for 2 hours, discard soaking water, then simmer in fresh water for approx half hour till tender, or pressure cook for 15 minutes or use unsalted canned beans in a hurry.
3 sundried tomato halves, soaked in minimal water for 10 minutes
3 tablespoons sesame tahini
0.5 teaspoon smoked paprika
0.25 teaspoon ground cumin
3-4 leaves fresh lemon verbena or other fresh herbs
Sea salt to taste
Preparation:
1. Strain beans from cooking water.
2. Blend beans, sundried tomatoes with soaking liquid, tahini, smoked paprika, cumin and sea salt.
3. Add water to thin to desired consistency.
Plating:
1. Pour into a wide bowl for dipping.
2. Drizzle extra virgin olive oil.
3. Garnish with a dusting of smoked paprika and chopped herbs.
4. Serve with your favorite flat bread and a fresh chopped salad or use in a wrap or sandwich.
Recipe contributor: Rakhee Kumar, see more recipes on blog at veganjain.com, instagram:@veganjain