My Own White Bean Hummus/Dip recipe

My Own White Bean Hummus or Dip

6 cups cooked white beans
1 teaspoon chopped chives
2 Tablespoons chopped garlic
1/3 cup chopped basil
1/2 cup tahini
1 1/2 teaspoons sea salt
1/3 cup lemon juice
1/3 cup olive oil
1/3 cup water
1/2 teaspoon prepared horseradish

Soak 2 cups white bean (Great Northern is the kind I used) overnight in a large pot of water to which you have added 1 teaspoon baking soda.  Drain  and rinse beans then cover with water about an inch over the top of the beans until bean are soft.  Allow to come to room temperature.

Put all ingredients into a large Cuisinart and process until smooth.  Serve with vegetable sticks or chips or crackers or....

Kale is the best!

Sauteed kale with onions and garlic is a real treat.  This is what I did:

Start with a 12 inch well-seasoned cast iron frying pan/skillet (preferably one which has been in the family for generations so you can smile with love of family while you cook).  Add 1-2 tablespoons canola or olive oil and heat over medium heat until oil is hot. In the meantime, peel one yellow onion.  Slice it into moon-shaped slivers and put into frying pan.  Stir with a wooden spoon to break up the onion slivers into individual pieces.  Peel and smash then finely chop 2-3 cloves garlic and add to the sauteing onions.  Stir well to keep onions and garlic from burning.  When onions are partly translucent, add enough chopped kale to reach the top of the pan.  Stir continuously until kale is completely coated with cooking onions, garlic, and olive oil and is a lovely dark shiny green.  This will take about 4-5 minutes.  Cover pan and turn off heat.  Let sit an additional 5 minutes then serve with coarsely ground sea salt and Tajin original seasoning, if you can find it.

In our house this serves one person...as no other person will eat it.  Sad for them.  Happy for the one!  Of course, the one is not likely to eat all of this at one sitting.