From the series “can’t you tell I’m a hummus enthusiast?” I bought tahini the first time I decided to experiment with this fantastic Arabic sauce made of chickpeas, and I’ve never abandoned it since! Not only that, but I use it constantly, meaning that I have incorporated this preparation into my diet, also because, as everyone knows by now, legumes are extraordinary food that should never be missing from our tables! They offer multiple health benefits as they are rich in proteins, fibers, carbohydrates, and minerals; moreover, they contain vitamins and antioxidant and protective substances, including polyphenols. So why not use them in more original and appetizing preparations, continually varying the combinations? Surely, the most successful one was with chickpeas and bell peppers! It was very well received here in the family, but this version with cannellini beans, is so delicate that you can even pair it with fish like I did! Moreover, the saltiness of the capers and the sweet taste of the fennel will provide the right balance; in fact, I would dare to say the perfect combination for a truly top result! And then you can prepare it in a few minutes, just a blender and you’re done!
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 4
- Cuisine: Arabic
Ingredients:
- 8.1 oz canned cannellini beans (pre-cooked)
- 1 fennel (medium)
- 1.1 oz capers in salt
- 2 teaspoons tahini
- 1 teaspoon turmeric powder
- 2 tablespoons extra virgin olive oil
- 1 pinch salt
- to taste black pepper
Procedure:
Clean and wash the fennel under running water. Cut them into 4 parts and boil them in plenty of salted water for about 25 minutes.
In the bowl of a blender or mixer, pour the cannellini beans with 2 tablespoons of their preserving water, add the well-drained boiled fennel, the desalted capers under running water, the tahini, the turmeric, the salt and the pepper.
Blend repeatedly adding a drizzle of oil until you obtain a smooth and homogeneous cream.
Serve the cannellini hummus with some tufts of the “fennel fronds“ and some whole capers. And voila… your cannellini bean, fennel, and caper hummus is ready to be enjoyed!
Bon Appétit from FeFè’s kitchen!
Storage
👉Store the hummus in the refrigerator, covered with plastic wrap, for 2-3 days.
Tips, notes, variations, and suggestions
🟣 You can customize your hummus by adding spices to taste instead of turmeric, such as curry, cumin, or ginger and use mint leaves instead of the “fennel fronds”. It will add a nice touch!
