How many hummus recipes do you know? Many? Have you ever tried borlotti bean hummus? I made it and I’m sharing it because I loved it! Since I added beans to my diet I’ve been experimenting with many new recipes. So the base here is borlotti beans, but I already tell you that cannellini beans will work just as well for today’s hummus.
If you wondered: what to eat with bean hummus? Here are my answers. You can serve the borlotti hummus with a piadina well heated in a skillet, which becomes so crispy you can dip it into the bean cream. Then, of course, the classic pita bread or chapati. Don’t forget focaccia or toasted stale bread crostini baked with a pinch of salt and pepper. I think I answered your question: what to eat with hummus? I hope so! You can also use it for different appetizers than usual with chips and olives.
The borlotti bean hummus I present today is no-cook. We’ll use canned beans to speed up the preparation and create a thick borlotti bean cream, aromatic and perfect for many occasions: appetizers, aperitifs, side dishes or as a sauce to accompany a roast of meat or fish.
I also made a video recipe so you can follow the steps. You can find it below the first photo. I invite you to subscribe to the Le Ricette di Bea YouTube channel so you don’t miss any new video recipe. If you like it, leave a like or a comment to help the channel grow—thank you!
Over the years I’ve shared other hummus recipes, like chickpea hummus, Middle Eastern recipe and roasted chickpea and carrot hummus with croutons, which made you go crazy last year and became one of the blog’s most-read recipes! I leave the links below so you can read and try them!
Before moving on to today’s recipe, remember that I’m waiting for you every morning in the Facebook group and fan page of Le Ricette di Bea with the Recipe of the Day! A must-see appointment to start the day with a sweet or savory treat!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, All seasons
- Energy 80.53 (Kcal)
- Carbohydrates 9.24 (g) of which sugars 0.10 (g)
- Proteins 3.85 (g)
- Fat 3.20 (g) of which saturated 0.45 (g)of which unsaturated 2.23 (g)
- Fibers 4.09 (g)
- Sodium 217.22 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to make creamy, aromatic borlotti bean hummus
- 8.5 oz (about 1 1/2 cups) borlotti beans (canned)
- 4 tbsp tahini
- 2 tbsp lemon juice
- to taste curry
- 1 pinch salt
- 1 pinch pepper
- to taste parsley
- 1 drizzle extra-virgin olive oil
- 1 1/3 tbsp (about 4 tsp) water
Using a clove of garlic is optional. I don’t like its flavor, so I didn’t add it, but if you like garlic you can include it in the bean hummus preparation.
I also added a medium-large piadina to accompany the borlotti bean cream. I toasted the piadina in a skillet until it was very crispy over medium heat, turning it many times. Then I cut it into triangles with scissors. If you have pita bread, toasted crostini, chapati or not-too-salty nachos, they will work just as well. These are some of the items you can serve with the hummus.
Tools to make the borlotti bean hummus
- 1 Food processor
- 1 Spatula
- 1 Spoon
- 1 Bowl
If you prepare the piadina like I did, you will also need a large, non-stick skillet.
Steps for creamy no-cook borlotti bean hummus
I start by arranging all the ingredients on the work surface needed for today’s recipe. I set up the food processor and measure everything. I take the can of beans and drain the liquid. I quickly rinse the beans under the tap to remove the canning liquid and pour them into the blender jar.
I add the tablespoons of tahini, the tablespoons of lemon juice, then salt, pepper, curry and parsley. I finally add the amount of water and a drizzle of extra-virgin olive oil. I turn on the food processor and reduce everything to a cream.
I take a non-stick skillet, toast the piadina until it’s very crispy and cut many small triangles with scissors perfect for dipping into the borlotti hummus. I pour the cream into a bowl and add another drizzle of extra-virgin olive oil and some parsley.
If you have fresh parsley, even better. I didn’t have any so I used dried parsley. It’s less aromatic but still gives a nice flavor to the dish. I’m finally ready to enjoy the bean cream perfect for today’s aperitif!
All that remains is for me to wish you a good meal and remind you that I’m waiting for you every day here on my cooking blog with many easy, quick and delicious recipes like this one!
Storage, tips and variations for the recipe:
Storage of borlotti bean hummus: you can keep the cream in a lidded container in the refrigerator for a couple of days. Since it’s not a cooked preparation, try to make it only if you are sure you will consume the sauce shortly after making it, so you don’t waste ingredients that could spoil.
Variations and tips: you can add a clove of garlic to this preparation to give the hummus a little more kick. You can replace the curry with turmeric or paprika if you prefer. I suggest adding a small amount of water at a time and only if necessary to make the borlotti bean sauce smoother. Don’t overdo it with salt, pepper or other spices: the bean aroma isn’t strong and you risk covering it easily.
