There’s nothing like coming back home for a visit and whipping up something in your childhood kitchen only to have your mom say, “Write that recipe down now, before we both forget!” Oh-ho-ho, how the tables have turned, Mama. I think, as a daughter, one of the most satisfying feelings in the world is being able to provide comfort food to my mother the way she did to me as I was growing up. That, and the fact that I’ll always be a sucker for my parents’ approval and pride in me.

That being said, today there’s a hummus among us and it’s not your run-of-the-mill chickpea variety. While white bean, or cannellini, hummus is nothing new to the spreading and dipping scene, it is a refreshing take on the classic chickpea hummus. The lighter colour of this white paste, along with the milder flavour from the cannellini beans, provide a splendid background for herbs, such as the parsley flakes used here.

Use it as dip for veggies and pita chips, a spread on sandwiches, as a base sauce on pizza, or just eat it straight from the food processor (oops – guilty).

Cannellini Hummus:

(serves: 8 | prep time: 10 mins | cook time: 0 mins)

1 540ml can cannellini (white kidney) beans, drained and rinsed

1 large clove garlic, pressed

4 tbsp lemon juice

2 tbsp extra virgin olive oil

2 tbsp tahini

2 tsp dried parsley flakes, plus extra for garnish (optional)

Put all ingredients into a large food processor and combine until the mixture reaches a smooth thick paste. Garnish with more parsley flakes if desired.

Serve immediately or refrigerate for up to 10 days. If the mixture becomes dried out, stir in a small amount of olive oil (1/2 tsp at a time) until desired consistency is reached.