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Cannellini Bean Hummus

chef.julissa's picture
Ingredients
  Dried cannellini beans/3 cups of canned beans, drained and rinsed 1 1⁄2 Cup (24 tbs), picked over, rinsed, and soaked overnight
  Garlic 3 Clove (15 gm), peeled and minced
  Lemon juice 4 Tablespoon
  Tahini 3 Tablespoon
  Extra virgin olive oil 1 Teaspoon
  Water 3⁄4 Cup (12 tbs)
  Salt To Taste
  Pepper To Taste
  Scallions 5 , trimmed and thinly sliced
  Tomatoes 2 Medium, diced
Directions

GETTING READY
1) In a pot, place the dried beans.
2) Add enough water to cover the beans and bring to a boil.
3) Reduce the heat, and simmer until the beans turn tender, for 45 minutes.
4) Drain well and cool the beans.

MAKING
5) Transfer the cooled beans to a food processor or blender.
6) Add garlic, lemon juice, tahini, olive oil, and 1/2 cup of water.
7) Blend until the ingredients are smooth.
8) Add more water, if required, to attain the desired consistency.
9) Transfer to a bowl and season with salt and pepper.
10) To this, stir in the scallions and tomatoes.
11) Refrigerate the hummus for 3 hours.

SERVING
12) Serve as required.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Preparation Time: 
50 Minutes

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