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Making hummus is so easy and much cheaper than buying it ready-made from the supermarkets. When I donβt have chickpeas I use cannellini beans instead. I added fresh herbs to this white bean hummus, which made it fresh and zingy. Perfect as a dip, sandwich spread or pasta sauce.
Ingredients
- 1 tin of cannellini beans
- 2 cloves of garlic
- 1 Tbsp olive oil
- Juice of one lemon
- 2 Tbsp tahini
- One large handful of basil or mint leaves
- Salt and pepper
Instructions
- Drain the beans and put them into a food processor.
- Add the rest of the ingredients and whizz until you get a smooth mixture.
- Taste and adjust the seasoning to your liking. Rest in the fridge for an hour or so before serving.
- It keeps well in the fridge for 3-5 days.
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- Meal Type: - Appetizer - Dips - Everyday - Quick & Easy - Sauces - Snacks - Starter
- Cuisines: - Italian
- Occasions: - Dinner Party - Parties - Picnic
- Ingredients: - Beans - Herbs & Spices - Nuts & Seeds
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Carb - Sugar Free - Vegan
- Skill Levels: - Easy
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