In the latest issue of Sunset Magazine (March 2015), they posted recipes for what I would venture to say was the best meal I had in 2014. And I plan on having it several times in 2015 and beyond!
There is a little gem of a restaurant in Los Alamos, of all places, called Bell Street Farm. I have driven up and down the 101 since I went to college in
Roast Chicken Salad with White Bean Hummus. I am telling you, by the end of that meal you will probably be wearing chicken juices all over your face, fingers and shirt, but you are nearly intoxicated by how good it was, and you won't care!
Go to the link for the full recipe, but here is the hummus recipe. I have made it twice in the last 72 hours. It is... golly, there are no words. Just try it. It is simplest hummus recipe I've ever made, it's incredibly inexpensive, and looks beautiful when you're finished. Ta-DA!
WHITE BEAN HUMMUS
Serves 1 (kidding, but you will want to eat ALL OF IT)
1 garlic clove
1/2 teaspoon fresh rosemary
1 can (15.5 oz.) cannellini beans, drained and rinsed well
2 tablespoons extra-virgin olive oil
2 teaspoons lemon juice
1/4 teaspoon fine sea salt
1/4 teaspoon pepper
In a food processor, pulse garlic and rosemary until chopped, about 5 times. Add beans, oil, lemon juice, salt, and pepper. Process until very smooth, adding 2 to 3 tbsp. water if necessary to make a nice dipping consistency.
P.S. Bell Street Farm is only open Friday through Monday. Plan accordingly.