Toasted Sesame and White Bean Hummus

Now I know "hummus" means chickpeas, but really we use the name for anything resembling a beany dip. I've tried many sorts of beans and the white (or white pea bean) really works for me. Instead of the usual smooth tahini, I've toasted sesame seeds, which gives this hummus a little crunch. For a spicy kick I also added some hot sauce. You could easily put more or less, depending on the level of hot that you enjoy. Also, the recipe yields 4 cups, which may seem like a lot, but trust me, you'll go through it fast enough.

Enjoy! Flatbread Recipe Here Unique clay platter by Big Hill Pottery.

Yields about 4 cups


• 2 cups dried white beans • 1/2 cup olive oil • 1/2 cup sesame seeds, toasted • 1/2 teaspoon cumin seeds, toasted • 6 tablespoons lemon juice ( about 2 lemons) • 2 teaspoons hot sauce • 3-4 garlic cloves, chopped • salt

Soak the beans overnight. Drain the beans and simmer in water for 45 minutes to an hour. Strain and let cool for 10 minutes. In a food processor mix the cooked beans, olive oil, sesame seeds, cumin seeds, lemon juice, hot sauce and garlic cloves. Whiz until smooth and thick. Add more oil if too thick. Season with salt to taste. Serve with flatbreads or crackers.

Bean Salad with Honey and Cumin Seeds

In the same vein as my other salads, it's simple, because I think salads are better left alone. I usually add just a few selected seasonings to give them a boost. Here the sweetness of the honey and the toasty cumin seeds take care of that. If you want a quick and filling lunch, just toss all the ingredients together and serve the salad on a couple of crispy leaves or greens. Since this salad is mostly beans, it's a great source of fibre and protein. Worry not, it's very good. Even if you're not into the beans, give this combo a try. It might change your mind. You can also make this salad with chickpeas, red kidney, or any other bean really.

Soak beans overnight and cook or use canned.


Serves 8


• 2 cups romano beans • 2 cups black beans • 2 cups lima beans • 4 tablespoons olive oil • 4 tablespoons honey • 2 tablespoons white wine vinegar • 1 teaspoon cumin seeds • small handful parsley, chopped • salt + black pepper

Dry-toast the cumin seeds in a pan for a couple of minutes. Set aside. Mix the oil, honey, vinegar, cumin seeds, and parsley together. Gently mix the beans and stir in the vinaigrette. Season with salt and pepper. Serve with a couple leaves of romaine lettuce or crispy greens. Will keep in the fridge for 2-3 days.

Ployes and Maple Syrup Baked Beans

Ployes are buckwheat flour pancakes that you do not flip; they cook on one side only. No one really knows, as with a lot of traditional foods, exactly what or who occasioned the first ploye, but the Brayons (people living in northwest of New-Brunswick) have been eating them for years and years - most often with brown sugar and cretons, a pork spread with onions and spices. The possibilities for ploye are endless, however; you can butter them and pour syrup on top; you can roll them up with eggs; or you can serve them instead of bread at a corn boil.

To my tastes, the best accompaniment for ployes are baked beans, cooked all day long in molasses and maple syrup. So here I have my family's baked beans recipe and the recipe for ployes that's on La Brayonne Buckwheat Flour package. Enjoy!

You can order some good buckwheat flour here.

Note: The beans need to be soaked overnight prior to cooking.

Ployes 2 cups buckwheat flour 1 cup white flour 2 cups cold water 1 teaspoon salt 2 cups hot water 2 teaspoons baking powder

Mix the flours together. Whisk the cold water in. Add the salt then the hot water. Mix well, you don't want any clumps. Add the baking powder.

In a hot pan, on medium-high heat, pour the mixture to the desired size, as you would a pancake. Once the top is dry, it's ready. It takes about 2 minutes.

Maple Syrup Baked Beans

1 bag (900g, 2lb) of haricot (white pea) beans 3 chopped onions 1 cup ketchup 1/2 cup maple syrup 1/4 cup brown sugar 1/4 cup molasses 1/4 cup chili sauce 2 tablespoons mustard 2 teaspoons balsamic vinegar

Soak the beans in cold water overnight. Mix all the other ingredients together. Drain the beans and add with the sauce. Put everything in a big pot or slow cooker, then add enough water to cover the beans. Cook 6 to 8 hours at 275°F covered or in slow cooker on low or medium for 6-8 hours, depending if you like them firm or soft. Once cooked, add salt to taste.