Sorry, I couldn’t help myself with the title. I love hummus. I love it made with garbanzo beans too. It’s so good with veggies as dippers or pita chips. I even use it as a spread for sandwiches. My most favorite restaurant serves white bean hummus with a rosemary flatbread that is the perfect snack with a crisp sauvignon blanc or a local micro-brew beer. It’s that good.
I played around until I got pretty darn close to the white bean hummus I’m so fond of. Here is what I came up with. (How’s that for ending 2 sentences with prepositions! I don’t think it really counts at the Gravy Company.)
White Bean Hummus
1 (15 ounce) can cannellini beans, rinsed and drained
1 tablespoon fresh lemon juice
3 tablespoons olive oil
3 tablespoons tahini (sesame seed paste)
1/2 teaspoon dried oregano
1/4 teaspoon dried cumin
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablespoons water plus additional, if needed
2 or 3 garlic cloves, peeled or 4 teaspoons minced garlic
Combine all ingredients in a food processor and process until the mixture is smooth. If it needs to be thinner, add water one teaspoon at a time. Refrigerate for up to three days. Bring to room temperature before serving. Feel free to adjust any of the ingredients to suit your taste. This recipe is a good place to start.