Cranberry Bean Hummus

Ingredients

• 4 ounces shelled fresh cranberry beans
• 1/4 onion, peeled
• 1 bay leaf
• 1 teaspoon kosher salt {divided}
• 1 large zucchini {about 9 ounces}
• 2 {heaping} tablespoons tahini {sesame paste}
• 1 tablespoon extra virgin olive oil {plus more zucchini & garnish}
• freshly ground black pepper
• 1 small clove garlic, chopped
• 1/2 teaspoon
• sumac {divided}
• 1 tablespoon freshly squeezed lemon juice

 

Directions 

• Place the cranberry beans, onion, bay leaf & 1/2 teaspoon salt in a medium saucepan. Cover with water & bring the mixture to a boil. Reduce the heat to a simmer & cook for about 20 minutes, or until the beans are tender; transfer to a bowl of ice water & set aside.
• While the beans are cooking, slice the zucchini into long, fat strips. Heat a teaspoon of olive oil in a non-stick skillet, over medium heat. Add the zucchini {in batches, if necessary} & saute until tender & lightly brown. Set aside.
• Transfer the cooled beans & zucchini to the bowl of a food processor. Add the tahini, 1 tablespoon olive oil, 1/2 teaspoon salt, freshly ground black pepper {to taste}, garlic, 1/4 teaspoon sumac & lemon juice. Blend until smooth. Check for seasoning & adjust as necessary.
• Transfer to a serving bowl. Drizzle with a bit of olive oil & the remaining 1/4 teaspoon of sumac. Serve with toasted pita bread triangles.