Make Ahead

open-faced salad on toastettes with white bean hummus

September  4, 2010
0 Ratings
  • Serves 1
Author Notes

I love making hummus and eating i put it all together and i get a salad sandwich to eat sloppy or with a fork and knife. For the salad a handful of pea trendils, shaved cabbage and shaved radish. —nicolejeaneen

What You'll Need
  • mustard vinaigrette
  • 1/4 cup grainy mustard
  • 1/4 cup sherry vinegar
  • 1/4 cup sugar
  • 1.5 tablespoons salt
  • 1 handful roasted garlic
  • 2 teaspoons cracked black pepper
  • 1/4 cup coocnut oil
  • 3/4 cup garlic oil
  • 1/4 cup safflower oil
  • roasted garlic white bean hummus
  • 1 quart safflower oil
  • 2 cups garlic cloves
  • 1 can white beans or cannellini beans
  • 1 juiced lemon
  • 1/4 cup roland tahini paste (mixed)
  • 1/4 cup garlic oil
  • 5 pieces roasted garlic
  1. mustard vinaigrette
  2. in a blender add all ingredients blend... slowly add coconut and safflower oil
  1. roasted garlic white bean hummus
  2. in a saute pan put garlic and oil together. on med-high heat let oil come to a boil for 10 minutes until garlic is golden brown. separate garlic from oil when ready with a slotted spoon.( this also goes into the vinaigrette listed above) in a blender add beans, lemon juice, tahini, roasted garlic and garlic oil...blend til smooth
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