Cannellini Bean Hummus Recipe
Ingredients
| Cannellini beans | 1 1/2 Cup (16 tbs), soaked | |
| Garlic | 3 Clove (5gm) | |
| Lemon juice | 4 Tablespoon | |
| Tahini | 3 Tablespoon | |
| Extra virgin olive oil | 1 Teaspoon | |
| Water - 1/2 to 3/4 cup | ||
| Salt | To Taste | |
| Pepper | To Taste | |
| Scallions | 5 | |
| Tomatoes | 2 | |
Directions
GETTING READY
1) In a pot, place the dried beans.
2) Add enough water to cover the beans and bring to a boil.
3) Reduce the heat, and simmer until the beans turn tender, for 45 minutes.
4) Drain well and cool the beans.
MAKING
5) Transfer the cooled beans to a food processor or blender.
6) Add garlic, lemon juice, tahini, olive oil, and 1/2 cup of water.
7) Blend until the ingredients are smooth.
8) Add more water, if required, to attain the desired consistency.
9) Transfer to a bowl and season with salt and pepper.
10) To this, stir in the scallions and tomatoes.
11) Refrigerate the hummus for 3 hours.
SERVING
12) Serve as required.
1) In a pot, place the dried beans.
2) Add enough water to cover the beans and bring to a boil.
3) Reduce the heat, and simmer until the beans turn tender, for 45 minutes.
4) Drain well and cool the beans.
MAKING
5) Transfer the cooled beans to a food processor or blender.
6) Add garlic, lemon juice, tahini, olive oil, and 1/2 cup of water.
7) Blend until the ingredients are smooth.
8) Add more water, if required, to attain the desired consistency.
9) Transfer to a bowl and season with salt and pepper.
10) To this, stir in the scallions and tomatoes.
11) Refrigerate the hummus for 3 hours.
SERVING
12) Serve as required.
Chef
