Did you know you can make hummus with another white bean besides chick peas? It’s Cannellini! My friend Lani once brought it over when I was hosting a book club, it was a hit and had such a pleasing flavor and smooth texture. I decided to try to mix the beans and was very delighted with the results.
2 cups cooked garbanzo beans, drained
2 cups cooked cannellini beans, drained
3 Tablespoons Tahini (ground sesame paste)
1 ounce (or 6 Tablespoons) fresh squeezed lemon juice
1 garlic clove
1 Tablespoon Cumin
1 Tablespoon Sea Salt (or to taste) – Omit for McDougall Plan
Dash of paprika (enough to sprinkle on the surface)
Optional: 1/2 Tablespoon Sumac (adds a lemony flavor)
Blend all ingredients, except paprika, on high in a blender, or use a hand blender and a large bowl, until smooth.
Taste test to and add any additional amounts of the ingredients. Be sure to blend again if you do add more.
Transfer to a container with a sealable lid. Sprinkle paprika on top.
Serve immediately. If the beans are hot chill in the fridge before serving. Store in the fridge.
Stays fresh for approx 7 days in the fridge.
Hummus has so many uses:
-salad dressing or topping
-dip, I especially love to eat this with thinly cut veggies
-on it’s own with a spoon, ok you can use your fingers 🙂
-in a pita with falafel, the most traditional use
-as an appetizer with other spreads, like babbaganous, as typically eaten in middle eastern cultures.
This dip can easily be made with only one of the beans, just double the amount of the one your using.
2 cups is interchangeable with one regular sized 13.5-15 ounce can.