Ingredients
- 2 tablespoons tahini
- 1 tablespoon fresh lemon juice (or more to taste)
- 1 garlic clove, peeled and minced
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- Optional: 1/8 teaspoon oregano
- 1 teaspoon water
- 1/4 cup extra virgin olive oil
- 1 15-ounce can cannellini beans, drained
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Cannellini bean hummus
Time: 12 minutes prep
Servings: 6
Directions
- Blend tahini, lemon juice, garlic, salt, pepper, water, olive oil, and about one-fourth of the beans in food processor until mixed. Mix in the oregano if desired. Slowly blend in remaining beans until entire mixture is creamy. Taste test as needed: add slightly more salt or garlic or lemon juice or tahini as needed.
- Serve with mildly toasted or microwaved pita bread. (Pita crackers also work.) Spread hummus on pita bread then pour a bit of olive oil on top. Dash a bit of Cayenne pepper on if desired. Diced kalamata olives go VERY well on top.
- Veggie slices (cucumbers, bell peppers, celery....) also compliment this well, if desired.
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Summary
This bean dip is similar to regular hummus, but a little creamier and smoother. Serve it with pita bread, pita crackers or vegetable dippers. It couldn't be easier!
