Borlotti bean hummus is a delicious bean cream; I was thrilled by its flavor, such goodness and a uniquely delicate taste. It’s easy and quick to prepare and you can serve it as an aperitif or starter on bread crostini or canapés. Hummus has Arabic origins and, thanks to the use of only plant-based ingredients, it is widely used and appreciated by vegans. You can also serve it as a dip for raw vegetables. If you’re in a hurry you can also use pre-cooked borlotti beans, the ones from a can or jar: drain and rinse them under running water and let them drain in a colander to remove all the liquid. If you use dried beans, soak them overnight and in the morning boil them for 40 minutes; if you use a pressure cooker 20 minutes will be enough. Let them cool. I recommend you also check other hummus versions that I made and that I suggest you try. Now let’s see how to make Borlotti bean hummus and if you try it let me know. Barbara
I also recommend trying:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 40 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cup Borlotti beans (about 9 oz / 250 g cooked)
- 1 clove Garlic
- Parsley
- Lemon juice
- Salt
- Pepper
- Extra virgin olive oil
How to make Borlotti bean hummus
Let’s begin preparing the Borlotti bean hummus: place the cooled beans into a blender, add the lemon juice, a pinch of salt, a sprinkle of pepper, chopped parsley, one garlic clove with the inner green shoot removed, and blend everything.
Slowly pour in extra virgin olive oil in a steady stream until you obtain a thick, not too dry cream; if needed, add a few tablespoons of water.
Spoon the Borlotti bean hummus into a covered bowl and chill it in the refrigerator for at least 1 hour before serving. It will keep well, tightly covered, for a couple of days.
How to store Borlotti bean hummus
Store it in the refrigerator for 2/3 days
