The herbs on my balcony have all lived through the winter and are thriving 3 weeks ahead of time. Since last I week I started harvesting fresh chives, celeriac leaves, Pimpinelle, parsley, thyme, rosemary and tarragon. The colored leaves of the bloodlamp are especially nice to see in dishes.
In my cupboard are some cans and jars of beans. Small white ones out of the jar are very soft. Cooking with them is a challenge because they are soft and nearly mushy already. Best use them in salads or creams. Hummus is a good way to use them too.
What is the secret seasoning you asked?
On AMAZON they sell stuff from the US grocery chain "Trader Joe´s". I found the "Mushroom Umani" seasoning there. A little goes a long way. Nobody will know what that round flavour comes from. I also bought the "Everything but Bagel" seasoning. But it is not in this hummus.
The preparation is easy. Just chuck everything in a blender and give it a good mix. Taste for seasoning and adjust to your own taste.
recipe for 4:
480 g small white canned beans without the liquid
4 tbsp tahini paste
1 large lemon
60- 80 ml rapeseed oil
mixed herbes
dried parsley
granulated garlic
black and white pepper
fleur de sel
Mushroom umami
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