This has the smooth flavor of hummus but with a variation from the usual chickpeas. The cannellini beans give it a mild flavor with the underlying pungency of the Parmesan cheese.
Recipe type: Delightful Dips and Spreads
Serves: 2 cups
Ingredients
1 (15-oz.) cancannellini beans, rinsed and drained
1 TB. minced garlic
3 TB.lemon juice
1 tsp.salt
[1/3] cuptahini paste
[1/2] cup grated Parmesan cheese
6 TB. extra-virgin olive oil
2 TB. fresh basil, chopped
[1/2] tsp. fresh ground black pepper
3 TB. chopped sun-dried tomatoes
6kalamata olives
Instructions
In a food processor fitted with a chopping blade, blend cannellini beans, garlic, lemon juice, and salt for 2 minutes or until smooth.
Add tahini paste, Parmesan cheese, and 3 tablespoons extra-virgin olive oil, and blend for 1 minute.
Add basil and black pepper, and pulse 10 times.
Spread hummus on a plate, and drizzle with remaining 3 tablespoons extra-virgin olive oil. Garnish hummus with sun-dried tomatoes and kalamata olives.