white bean & roasted garlic hummus

i’ve come to a realisation that worries me: summer is pretty much almost already over… though we are currently lucky to have beautiful sunshiney weather, the light is already close to autumn’s soft, silver rays. the leaves have started to brown. the chestnuts are up on the trees, in their light green, spikey cocoons, just waiting for the right amount of wind to take them down, any minute now. normally, i wouldn’t be one to worry about this fact, as i love the colder seasons (or the seasons at all) and usually find myself looking forward to wearing warm, knitted clothes and mittens and furry boots (that’s my inner inuit, for you)…
but, well… i guess i’m just a bit blue. summer is over, and i haven’t accomplished hardly any of the things that were on my summer list. i didnt host a picnic, i never dipped in the lake, i didn’t even go for a bike tour (except for the short ride to work and back)… it’s saddening. on top of it all, and istead of just enjoying the good weather now, while it lasts, i can’t help but feel slightly reluctant… shall this bloody summer, that came with so many expectations and high hopes, pass, without any special memories made. i don’t care. honestly, let’s just fast forward to december. then winter can have me whole, with all it’s soothing gloominess. until then, my friends, some comfort food for both, you and me (i’m fully aware that i might need it more than you, and here’s to hoping i will feel better, soon, and tell you funny stories of bikinis or ice creams…).
white bean & roasted garlic hummus

1 cup dried white beans, cooked according to directions, or 1 can cooked white beans
1 fresh garlic bulb, halved lengthwise
1/2 cup yogurt
1/2 lemon, juice
1 tbsp tahini
1 drop harissa or chili paste
3 tbsp. olive oil
fleur de sel
sumac, sweet pepper, olive oil, and 3 sprigs thyme, for garnish

if you use dried white beans, soak them overnight in water. drain and cook according to directions (i added an onion, a carrot, one leek and some herbs to the boiling water) for 50 minutes or until tender. drain and let cool. if, however, you use tinned beans, drain and clean under the running water.

in the meantime, preheat the oven to highest heat. wrap both garlic halves separately in aluminum foil. place in the oven and roast for 25 minutes or until garlic is tender and slightly caramelized. remove from the oven and the foil and let cool. remove each bulb individually with a fork.

combine the beans, garlic, tahina, lemon juice, harissa and olive oil in a blender. pulse until the mixture is smooth and creamy. add the yogurt, combine well. season with salt and, if necessary, more harissa for spice. spread in a bowl. decorate with sumac, a dusting of sweet pepper and an extra drizzle of olive oil. serve with warm flatbread or together with various salads in a tortilla.

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