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  • Steph

Cannellini Bean 'Hummus'


Hummus is a staple at Nefeli Nine, recently I have been playing around with different variations, and I wanted to share this white bean hummus. Traditionally hummus is made with chickpeas, but I love cannellini beans and they make a great replacement as they have a very smooth and creamy consistency. This is also an incredibly easy and quick recipe!

INGREDIENTS

  • 1 Can Cannellini Beans, drained and rinsed

  • 2 Tbsp Tahini

  • 2 Tbsp Extra Virgin Olive Oil

  • Juice of ½ Lemon

  • 1 Clove Garlic, roasted (or ½ tsp garlic powder)

  • Pinch of Salt

Add a little variety to your hummus with these optional add ins:

  • 1/4 Tsp or so of Cumin and/or Coriander

  • Lemon Zest

  • Fresh Herbs: parsley, dill or basil (I have mixed parsley in)

  • Za’atar

  • Sumac

INSTRUCTIONS

If roasting the garlic – place a garlic clove in foil in the oven (180 degrees) for roughly 20 mins – until it becomes soft.

Place ingredients in food processor and blend until it reaches the desired consistency

Taste for flavour and add more to your liking, if you are not a big tahini fan start with one Tbsp and add as desired.

You may need to add a tiny drop of water if it is too thick.


Serve with raw vegetables, pita bread or on top of a baked sweet potato!

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