In North America, hummus is one of the most popular and loved dishes from the Mediterranean and Middle East regions. It’s an exotic blend of pureed chickpeas or other fleshy beans, lemon, sesame tahini, and oil. Spices such as roasted garlic, roasted red peppers, scallion, and dill are sometimes added for a flavor twist.
Hummus is traditionally used as a dip for pita bread, corn chips, crackers, or fresh-cut vegetables. Many people use hummus as a spread on sandwiches to substitute mayonnaise or as a main ingredient in a vegetarian sandwich.
This Italian White Bean Hummus recipe is delicious and very versatile. I suggest making a batch on the weekend and then using it throughout the week in sandwiches, as a dip for pre-cut and cleaned veggies like carrot sticks, celery sticks, or broccoli, on toast, or as a substitute for mayo.
Ingredients:
2 cups white beans, canned, drained and rinsed
1/4 cup tahini
1/4 cup lemon juice
2 teaspoons garlic, minced
1 teaspoon cumin powder
dash cayenne
2 ounces extra-virgin olive oil
warm water
Preparation:
Combine beans, tahini, lemon juice, garlic, cumin, and cayenne in the food processor. Blend and gradually add oil and warm water until the mixture has a creamy consistency. Refrigerate overnight for the best flavor.
Serving Ideas - Serve with warm pita triangles.
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