White Bean Hummus Among Us

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.

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