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White bean hummus

Making hummus is so easy and much cheaper than buying it ready-made from the supermarkets. When I don’t 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.
Print Recipe
Prep Time 5 minutes
Resting Time 4 hours
Total Time 5 minutes
Servings: 6 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. Drain the beans and put them into a food processor.
  2. Add the rest of the ingredients and whizz until you get a smooth mixture.
  3. Taste and adjust the seasoning to your liking. Rest in the fridge for an hour or so before serving.
  4. It keeps well in the fridge for 3-5 days.