Spicy White Bean Hummus

When I first tasted the almost finished product, I could have mistaken it for mashed potatoes. Now, once it has cooled down it is definitely a bean dip, but warm....I could eat this as a side dish when craving starches.  Of course you can leave out the spicy parts if you want to actually eat these as a starch replacement.

To recreate:

Half a pound dry Great Northern Beans
1/2 Tbsp Roasted Garlic
1/2 Lemon, juiced
2 Tbsp green chilies
1/2 roasted habanero
Salt and Pepper to taste
Perhaps some olive oil but not necessary

Soak the beans overnight in water.  Discard the soaking water and cover the beans with fresh water in a pot.  Boil for 30 minutes and test to see if they are done.  If you have ever eaten a bean it should have the same texture, soft but not mushy.  If they aren't done just keep on going, checking every 15 minutes or so.  When you think they are done enough strain the liquid into a bowl to use later.  Toss the beans, roasted garlic, green chilies, habanero, salt and pepper in a blender.  Puree until smooth, adding the reserved cooking liquid as needed to keep the mixture moist and moving.  If you want to add a little of the good fat to this use olive oil in place of the cooking liquid, but that's a personal choice.

If you are like me you proceed to stick a spoon in and enjoy, but you can refrigerate to use later on salads and as a dip.