White Bean Hummus
Prep time
Total time
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
  • 1 (15-oz.) can cannellini beans, rinsed and drained
  • 1 TB. minced garlic
  • 3 TB. lemon juice
  • 1 tsp. salt
  • [1/3] cup tahini 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
  • 6 kalamata olives
  1. In a food processor fitted with a chopping blade, blend cannellini beans, garlic, lemon juice, and salt for 2 minutes or until smooth.
  2. Add tahini paste, Parmesan cheese, and 3 tablespoons extra-virgin olive oil, and blend for 1 minute.
  3. Add basil and black pepper, and pulse 10 times.
  4. Spread hummus on a plate, and drizzle with remaining 3 tablespoons extra-virgin olive oil. Garnish hummus with sun-dried tomatoes and kalamata olives.
  5. Serve with pita bread or crackers.
Nutrition Information
Serving size: 2 tablespoons Calories: 111 Fat: 9g Saturated fat: 2g Carbohydrates: 5g Sodium: 238mg Fiber: 1g Protein: 3g Cholesterol: 3mg


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