Cannellini bean hummus is easy and quick to prepare, ideal to serve as an appetizer or alongside aperitifs. Traditional hummus is made only with chickpeas, but there are now many variations on the market, so I decided to try this one too.
Here are some other hummus recipes to try, and the pita bread to serve with it.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Cooking methods: No-cook
- Cuisine: Vegan
- Seasonality: All seasons
Ingredients for Cannellini Bean Hummus
- 1 3/4 (about 10.6 oz) cups canned cannellini beans (drained weight)
- 3 1/2 tbsp extra-virgin olive oil
- 2 2/3 tbsp tahini
- 2 tbsp lemon juice
- 1 pinch salt
- 1 pinch smoked paprika
- 1 clove garlic
Tools
- 1 Food processor (Thermomix) Bimby tm31 – tm5 – tm6 – tm7
- 1 Blender
- 1 Bowl
Preparation of the Cannellini Bean Hummus
WITH BIMBY: Place the cannellini beans, tahini, lemon juice, garlic, salt, paprika and oil into the clean bowl.
With TM6 and TM7 select blend and set for 50 seconds. With other Bimby models (TM5 and TM31), blend at speed 6 for 1 minute (increase by a few seconds if needed).
WITHOUT BIMBY: Put the cannellini beans, tahini, lemon juice, garlic, salt, paprika and oil into a blender. Turn it on and blend everything until you get a silky, lump-free cream.
Before serving the bean spread, sprinkle the surface with sesame seeds, a drizzle of oil (optional) and chopped parsley.
You can make TAHINI SAUCE: WHAT IT IS, HOW TO MAKE IT AND HOW TO USE IT at home.
Besides pita bread, you can also serve the hummus with PIADINA ROMAGNOLA.
NOTES
Store in the refrigerator for 3-4 days, covered with a drizzle of oil and wrapped in plastic wrap.
You can use whichever beans you prefer to make this bean spread.
Tahini can be omitted, but the taste will be noticeably different.
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