Italian Hummus
ingredients
2 cans (15 to 18 ounces) cannellini beans, rinsed and drained
2 to 3 tablespoons tahini paste (sesame)
2 cloves garlic, minced
3 sprigs rosemary, leaves finely chopped
juice of 1 lemon and zest
seas salt
2 to 3 tablespoons extra virgin olive oil
1 loaf crusty French baguette (can be toasted) or crackers
4 tablespoons fresh Italian parsley, finely chopped
2 to 3 tablespoons tahini paste (sesame)
2 cloves garlic, minced
3 sprigs rosemary, leaves finely chopped
juice of 1 lemon and zest
seas salt
2 to 3 tablespoons extra virgin olive oil
1 loaf crusty French baguette (can be toasted) or crackers
4 tablespoons fresh Italian parsley, finely chopped
directions
This recipe was provided by cookbook author Joree Tamburro.
Place the beans in a food processor with the tahini, garlic, rosemary, lemon zest, lemon juice, and some salt. With the processor on, stream in the olive oil, process until smooth, adjust salt, and transfer to a small serving bowl; garnish with parsley.
Place the beans in a food processor with the tahini, garlic, rosemary, lemon zest, lemon juice, and some salt. With the processor on, stream in the olive oil, process until smooth, adjust salt, and transfer to a small serving bowl; garnish with parsley.