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White Bean Hummus

Source of Recipe

From "Sundays with Sophie" by Bobbie Flay


Recipe Introduction

"Chickpeas are the traditional choice for hummus, but sometimes you just have to work with what you have. When I made this, all I had on hand were white cannellini beans. They make a creamy and slightly mellower hummus."

List of Ingredients

â—¦ 1 (15-ounce) can cannellini beans, drained and rinsed well
â—¦ 1 clove garlic, finely chopped to a paste with â…› teaspoon kosher salt
â—¦ 2 tablespoons fresh lemon juice
â—¦ ¼ cup tahini, well stirred
â—¦ ¼ cup extra-virgin olive oil, plus more for garnish
â—¦ 2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for garnish
â—¦ Pinch of chile de árbol or cayenne pepper
â—¦ Kosher salt and freshly ground black pepper


Recipe

In a food processor, combine the beans and garlic. Pulse until coarsely chopped. Add the lemon juice, tahini, and olive oil and pulse until almost smooth. Add the parsley and chile de árbol powder and season with salt and pepper. Pulse several times until just incorporated. If the mixture is very thick, add water, 1 tablespoon at a time, and pulse until the desired consistency. Season with additional salt and pepper if needed. Garnish with olive oil and parsley to serve.

Transfer to an airtight container and store in the refrigerator for up to 5 days.

Makes about 1 ½ cups