Over the summer, I spent a few days here and there in the hospital, getting some parts replaced. In my hospital bag I'd packed a small notebook where I write down ideas for recipes to try (I always have a notebook with me; I'm old-fashioned that way), and a couple of weeks ago I was reading through those notes with my grandson Aiden, who has a bit of interest in cooking and likes to cook with me. When I read my note about this recipe -- written under the influence of a serious dose of anesthesia -- Aiden laughed out loud, because what I'd written was, white bean and sun-dried tomato thing with interesting spices. What, he asked, were interesting spices, and what was a thing? Fair enough questions, and this recipe turned out to be the answer. The spices could be any combination of what you like: cumin and coriander, thyme and oregano, harissa with cinnamon, but I chose to go a smoky, slighty spicy route. The dip is great with cucumber slices, and works just as well tucked into a pita with those cucumbers, plus crispy lettuce and some black olives. If you have your own slow-roasted tomatoes in the freezer, by all means swap those for the sun-dried tomatoes, and the dip will be even better.