Creamy Cannellini Bean Hummus
Who says that hummus has to be made from chickpeas?! Once you’ve tried this smooth, creamy alternative, you may find that you never go back to the chickpea sort!
- 2 x 400 g tins cannellini beans drained and rinsed
- 1 whole lemon juiced
- 6 tbsp olive oil
- 4 tbsp raw tahini
- 4 tbsp water
- sea salt
- olive oil
- pine nuts toasted
- fresh coriander or flat-leaf parsley roughly chopped
- black pepper cracked
- Tip the rinsed cannellini beans into the bowl of a food processor along with the lemon juice, water, olive oil, tahini and sea salt and Herbamare and blend until smooth, stopping every so often to scrape down any mixture that has “escaped” up the side of the bowl with a spatula. Taste and check for seasoning.
- To serve, place on a serving plate, then use the back of a spoon to create a well in the middle, drizzle with olive oil, a twist of cracked black pepper, and sprinkle over the toasted pine nuts and chopped parsley or coriander and serve.
- To toast pine nuts, simply toss them into a dry pan and heat over medium. Toss every so often until they are fragrant and golden. This should take about 5 minutes.
- When making this recipe, I’d LOVE to see how you get on so either send me a photo to email@example.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
LISA’S TIP – I love the texture of this bean-based hummus; it’s so smooth and creamy that eating it really feels quite indulgent. One I’ve made it, I quite like to place it into the refrigerator to chill and firm up slightly before I serve it, making it a great one for preparing in advance. When I remember, I set aside a few tbsps. of cannellini beans before blending, roast them and then sprinkle them over alongside the nuts and herbs before I serve – they make a lovely garnish and add a little more texture. Don’t think that this is just something to eat as a dip though – it’s delicious spread on toast, as a sandwich filler, alongside fish, chicken or meat, as a mayonnaise alternative in potato salad and even stirred through some freshly cooked pasta – it’s so versatile! If you’ve never toasted pine nuts before, then simply place them into a dry pan over a medium heat, tossing them ever so often until they’re fragrant and golden – it should take around 5 minutes – but do keep an eye on them as they can burn VERY quickly!