I must confess, at home, we usually don’t call cannellini bean hummus “cannellini bean hummus”.
We simply call it pâté. And, to be more precise, we don’t even call it “cannellini”, but “bean”. Yes, my children generalize, to them, beans are beans, no matter the type or color.
That’s true, it really is: it doesn’t come naturally to us to call it hummus.
Maybe it’s because for us, the word hummus sounds so exotic that it intimidates us a bit, or maybe it’s because we haven’t yet had the chance to taste the real, authentic hummus…
Of course, as you probably know, the classic hummus is made with chickpeas. I really like it, but not everyone here is crazy about chickpeas, and that’s why I usually prefer to make this version with cannellini beans.
I know there are many variations of this sauce, I’ve been making it for years but I can’t remember where I first got the idea to try it. Certainly, at the beginning, I made it without tahini, and I’ve definitely modified it several times by adding or removing ingredients. But since I learned the tahini recipe, I realized that my cannellini bean hummus has a special touch, and since then, I haven’t changed it.
Are you ready? Here’s the recipe! 😊
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: No Cooking
- Cuisine: Middle Eastern
Ingredients
- 7 oz cannellini beans (cooked)
- 3 teaspoons tahini
- 1 clove garlic (small)
- chili pepper (or black pepper)
- Half lemon (juice and grated zest)
Tools
- Immersion Blender
Steps
If you want to use dried cannellini beans and cook them yourself, I refer you to my bean recipe where I explained how to proceed.
If you’re in a hurry and want to use canned cannellini beans, make sure to rinse the beans thoroughly with cold water after draining them.
Then proceed as follows:
Place the beans in the cup of a medium-sized food processor, or in a tall, narrow container if you want to use an immersion blender.
Add the lemon juice, grated zest, garlic, and tahini.
Blend until you get a creamy texture.
If necessary, soften with a little oil or water, or with a bit more tahini if you like.
Serve with a sprinkle of chili pepper, or parsley if you prefer a non-spicy cannellini bean hummus.
It’s excellent spread on bread, fresh or toasted, on croutons, rice cakes, breadsticks, crackers, but also eaten with a spoon. 😋
Salt-Free Tips
Regarding salt, there is no need to add it in this recipe, especially if using canned beans.
Remember that if you are trying to reduce salt, you might find it helpful to read my article Cooking Without Salt, My Journey, and if you need advice on how to reduce salt, write to me! I’m at your disposal. 😉
If you’re interested in reducing or eliminating salt, always remember to:
▢ Gradually decrease salt, your palate needs to adjust slowly and not notice the gradual reduction.
▢ Use spices. Chili pepper, black pepper, curry, nutmeg, cinnamon, cloves, cumin…
▢ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▢ Use seeds. Sesame, pine nuts, almonds, walnuts…
▢ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
▢ Use my salt-free vegetable granules and gomasio.
▢ Prefer fresh foods.
▢ Avoid cooking in water, prefer cooking methods that don’t dilute flavors (grill, en papillote, steam, microwave)
▢ Avoid bringing the salt shaker to the table!
▢ Occasionally indulge in a treat. It lifts the spirit and helps you persevere.
If you don’t want or can’t give up salt:
▢ You can still try my recipes, salting according to your habits. 😊
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