An Italian twist on a Middle Eastern favorite, courtesy of chef Sabra Ricci. I served this as an appetizer before dinner with crackers, baby carrots, and red pepper slices.
Italian white bean hummus
2 c. white beans, canned, drained, and rinsed
1/4 c. tahini
1/4 c. lemon juice
2 teaspoons garlic, minced
1 tsp. cumin powder
Dash cayenne
2 oz. extra virgin olive oil
Warm water
Combine beans, tahini, lemon juice, garlic, cumin, and cayenne in a food processor. Blend and gradually add oil and warm water until the mixture has a creamy consistency.
Refrigerate overnight for the best flavor.
Makes 16 servings.
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