I’ll admit it, I’m in a committed relationship with hummus.
No, but really, I’m seriously addicted. While the usual garbanzo bean concoction is obviously delicious, lately I’ve been experimenting with different beans to make other versions. The results? Just as delicious. This white bean hummus is ultra creamy and has a mild garlic and rosemary flavor that’s great paired with pita chips, carrot sticks or better yet – by the spoonful. 😉
Tuscan White Bean Hummus
Ingredients
- 1 15- oz. can cannelloni beans drained, not rinsed
- 1/3 cup olive oil plus more for topping
- 2 cloves garlic
- 2 tablespoons lemon juice
- 1 sprig fresh rosemary just the leaves finely chopped, about 1-2 teaspoons or so. Add more or less based on preference.
- 1 teaspoon dried thyme
- 1/4 teaspoon sea salt
- Dash of red chili pepper flakes
- Cracked black pepper to taste
- 1 cup cherry tomatoes
- 1 tablespoon balsamic vinegar
Instructions
- Start by preheating your oven to 400* F. Halve cherry tomatoes and coat with olive oil and balsamic vinegar. I honestly didn't measure, but just enough to coat the tomatoes. Mix together with your hands to ensure an even coating of oil. Roast cherry tomatoes for 10 minutes or so, until they begin to shrivel and/or burst.
- While waiting for the tomatoes, add beans, garlic, olive oil and lemon juice to food processor or high speed blender. Pulse for 2-3 minutes, until mixture becomes smooth. Add rosemary, thyme, salt, pepper and red chili flakes. Pulse again until fully incorporated.
- Top your dip with additional olive oil, cracked black pepper, fresh rosemary and roasted tomatoes. Serve with pita chips, cucumbers, carrots, etc. Enjoy!