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