A unique dish if served with crispy croutons or good bread, the cannellini hummus with roasted tomatoes is truly irresistible. The cannellini hummus is very delicate and enveloping and is flavored with marinara tomatoes, very easy to prepare but really good and fragrant. It is a dish that can be prepared in advance and can be a light and nutritious meal to take to the office or during picnics. Also try the chickpea hummus with peppers, you will love it.
OTHER RECIPES WITH LEGUMES
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 30 Minutes
- Portions: 2 People
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Cannellini Hummus with Roasted Tomatoes
- 9 oz dried cannellini beans
- 1.5 oz cashews
- 1 tbsp tahini
- A few leaves basil
- Half lemon
- as needed cold water
- as needed salt
- 1 clove garlic
- 1 tbsp chopped parsley
- 1 tsp chili powder
- 4 San Marzano tomatoes
- 1 clove garlic
- 1 tbsp chopped parsley
- 2 tbsp extra virgin olive oil
- as needed salt and pepper
- 3.5 oz bread
- as needed extra virgin olive oil
Tools
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- Pressure Cooker
- Immersion Blenders
- Baking Tray
Steps for Preparing Cannellini Hummus with Roasted Tomatoes
The night before preparation, soak the cannellini beans in cold water. Of course, you can use pre-cooked ones. Also soak the cashews. You can reduce the soaking time of the cashews by soaking them in hot water for one or two hours.
The next day, rinse the cannellini and boil them in plenty of unsalted water (30 minutes in a pressure cooker, double the time in a regular pot). Drain the cashews as well. Slice the bread and bake it with a drizzle of oil until golden.
In a tall container, place the cannellini, cashews, garlic, basil leaves, salt, tahini, and lemon juice. Blend everything using a bit of very cold water. Pour the hummus onto a plate and enrich it with a swirl of oil, chili powder, and chopped parsley.
Wash the tomatoes and slice them. Arrange the slices without overlapping them on a baking tray lined with parchment paper. Mix chopped garlic, salt, chopped parsley, and season the tomato slices. Adjust with salt and pepper and bake at 356°F (180°C), with fan, for about 30 minutes.
Place the tomato slices on the cannellini hummus and serve with crispy croutons.
Storage
You can store the hummus in the fridge for a couple of days.
