Preparation

While hummus gets all the glory, Turkish white bean salads are equally delicious and far easier to make. This version uses the back of a fork to create a rustic, chunky-creamy texture that's perfect for scooping.

Making the Salad

1. Place drained beans in a medium bowl.
2. Using the back of a fork, mash about half the beans against the side of the bowl. Press and smear—it doesn't need to be smooth. Leave the rest whole for texture.
3. Add olive oil, lemon juice, dried mint, cumin, garlic, salt, and pepper. Stir everything together with the fork.
4. Taste and adjust seasoning. Want it creamier? Mash a few more beans. Want more zip? Add more lemon juice.
5. Transfer to a serving plate or shallow bowl. Make a well in the center and arrange cherry tomatoes around it.
6. Drizzle generously with olive oil and sprinkle with a pinch more dried mint.

Serving Ideas: Eat with bread, crackers, or vegetables. Use as a sandwich spread. Top with a fried egg for breakfast. It keeps in the refrigerator for 5 days and actually tastes better the next day.

This recipe celebrates imperfection—the varied texture from fork-mashing creates more interest than a smooth puree could ever achieve.