Creamy White Bean Hummus
I attended my first & only Holiday party this evening. Naturally, I volunteered to bring the veggie tray. Pretty much everyone loves to dip their veggies in hummus, right? I have my list of store bought faves, but, this time instead of opting for the easy way out, I decided to whip up a quick & easy version of my own - with a twist: using white beans instead of chickpeas…
Why the white bean variation? I’m up to my ears in them! I received a bag of dried white beans from the CSA last week. I soaked them, cooked them, made this lovely soup, & still had quite a bit left over. I thought the best way to put them to good use was to make a white bean hummus to accompany my veggie tray. What a fabulous idea, as it was a crowd pleaser. Creamy, zesty, & garlicy, with festive flecks of green.
“Creamy White Bean Hummus”
- 15 ounces pre-cooked white beans, or 1 (15-ounce) can cannellini beans, drained & rinsed
- 3 cloves garlic
- 1 lemon, juiced
- 1/3 cup olive oil
- 1/3 cup (loosely packed) fresh flat leaf Italian parsley
- Sea salt & freshly ground black pepper
- Place the beans, garlic, lemon juice, olive oil, & parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt & pepper, to taste. Transfer to a small bowl. Serve with pita bread & crudités.
Enjoy!
