You can make this hummus in less than 10 minutes. It’s wonderful with toasted pita, raw vegetables, or even as a sandwich spread. Serve this as a starter or light lunch any time or as part of a Meze.
White Bean Hummus
Of course you can substitute chickpeas here to make a more traditional hummus. This recipe is mild, without a stong lemon tang – feel free to adjust the amount of garlic and lemon juice to suit your taste.
- 2 medium cloves garlic
- small handful of fresh parsley, about ⅓ cup
- 1 scallion, cut in 1-inch pieces
- 1 15½ ounce can cannelini beans, drained (or 1½ cups cooked beans if you have them on hand)
- 3 tablespoons tahini
- juice from ½ a lemon, 1 to 1½ T
- ½ t or more salt
- With a food processor running, add garlic, parsley and scallion. Let it spin away until all three are well combined and tiny – about 15 seconds.
- Add remaining ingredients and process until smooth – about 1 minute. Taste and adjust seasonings. Serve.
- Serves 4 as a starter, can be prepared a day ahead and stored in the fridge.
Note: If you make this with a blender, be sure to mince the garlic, parsley and scallion before adding. Alternately you could use a fork or potato masher if you like a chunky hummus.