Easy recipes, dining projects and food publications by Clementine Day.

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A Lot On My Plate


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︎Copyright Some Things I Like to Cook 2020

Spicy Cannellini Hummus with Radish & Pickled Fennel

This one is easy and the ingredients are simple to swap. Literally any canned beans will work. Sometimes I use a half-half cannellini and chickpea combo. The parsley can be swapped for any soft herb you have around, or skipped completely if you've got nothing available.

You can play around with the amount of cayenne pepper, obviously to suit your taste. The raw garlic in this is going to add some significant heat so if you're not into that you can drop your cloves into the hot water with your beans for the last few mins of cooking to cut some of the heat out. If you don’t have pistachio butter, you could use almost any nut butter, or just double the amount of tahini. If using nut butters, just be aware that super flavoursome nuts like hazelnuts and peanuts will have a significant impact on the flavour of your dip.

Anyway, this one is perfect enjoyed with some fresh Turkish bread or simple yoghurt flatbreads. Ideal with a glass of wine or beer in the sunshine, but consume as you see fit.  


1 can of cannellini beans
4 large cloves of garlic
1 tablespoons of pistachio butter
1 tablespoon of tahini
1 handful of parsley
1 lemon
3-4 tablespoons of olive oil
Pinch of salt
2 teaspoons of cayenne pepper

To serve:
Handful of baby radishes
1/2 head of fennel
1/2 cup apple cider vinegar
1 teaspoon of sugar
Small handful of herbs of choice


This step is optional, it will just help to make your dip a bit creamier, but it’s not necessary and will work just fine straight from the can too. Bring a pot of water to the boil. Drain your beans and rinse them off, add them to the pot and cook until tender.

In a food processor, blitz all of your hummus ingredients until super smooth. 

Using a mandoline, shave your fennel. Set the fennel aside in a bowl with the apple cider vinegar and sugar, top up with a little water if you need to make sure it’s all submerged.

Depending on the size of your radishes, cut them in half or keep them whole. Keep your radishes in a little bowl of ice water to keep it fresh.

To serve, add your hummus to a bowl or plate, top with pickled fennel, radishes and herbs. (The one pictured has tarragon flowers - Yum!)