Italian Hummus
A creamy, garlicky hummus-variation using cannellini beans
Prep Time10 minutes mins
Chilling Time2 hours hrs
- 1 15 oz can 15oz can cannellini beans
- 1 lemon, zested
- 1 lemon, juiced
- 3 sprigs Italian parsley (+/-) (see notes)
- 4-5 basil leaves (+/-) (see notes)
- 2 cloves garlic, mashed (+/-)
- 3 tablespoons olive oil (up to 1 tablespoon more)
- Kosher Salt
- Freshly ground black pepper
- Crushed Red Pepper (optional)
Drain and rinse the beans. Add to a food processor.
Zest the lemon then cut in half and juice.
Add the remaining ingredients and pulse until smooth, scraping down the sides as necessary.
If too thick, add the additional 1 tablespoon of olive oil.
Taste and adjust seasonings. (I added probably ½ teaspoon of salt and ½ teaspoon of pepper total.)
If desired, add the crushed red pepper flakes.
Chill for 1 to 2 hours before serving. Taste and adjust seasonings as needed.
- If you have Calabrian Chili Flakes, these work well here to add a bit of kick.
- On my second attempt I used 4-5 basil leaves and it really worked well. Garlicky, basily, creamy. And, let's face it: Italian Parsley really doesn't do much of anything.
- Thinking that if you made this with red kidney beans at Halloween that'd be quite a look.
- I used this in place of a mayonnaise on a sandwich this week. Awesome.