Tuscan Hummus

By AndreaO

This hummus is made with Cannelini beans instead of garbanzo beans. It is a little more smooth and light than traditional hummus. It's a bit garlicky, so adjust that as desired.

Ingredients

• 3 cloves garlic
• 1 15 oz can cannellini beans, drained
• 1/4 cup sesame paste (tahini)
• 3 tbsp extra-virgin olive oil
• 1/8 cup freshly squeezed lemon juice
• 1/2 tbsp soy sauce
• 3/4 tsp salt
• 3/4 tsp ground cumin
• 1/16 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1/4 cup cold water if needed

Details

Servings 4

Preparation

Step 1

Process garlic cloves in food processor until finely minced.

Add the beans and pulse to chop them coarsely. Then, with the machine running, puree them while you slowly pour the sesame paste through the feed tube. Still with the motor running, pour the olive oil, lemon juice, and soy sauce through the feed tube, stopping the processor occasionally to scrape down the sides of the bowl.


Stop the processor, add salt, cumin, coriander, and cayenne. Process until thoroughly blended. If the puree seems too thick for dipping, add the water slowly until the texture is as desired.