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White Bean (Cannellini) Hummus

We have served this Hummus with Socca and tortilla chips, both equally as good. It would make a great sauce for wraps as well.
And another great side are falafels – whether you make your own or stop into your favourite Shawarma place, like we do.
Print Recipe
Course Appetizer, Entertaining, Lunch, Main Course
Cuisine Greek, Italian, Middle Eastern

Ingredients
  

  • 1 14 oz. can (398 ml) Cannellini Beans, drained and rinsed (217 gr)
  • 2 TBSP Tahini 1 CHO/2 TBSP
  • 2 TBSP olive oil
  • 2 TBSP lemon juice
  • ¼ tsp. garlic, minced
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 tsp. Za’atar
  • ¼ tsp. red pepper flakes optional

Instructions
 

  • The Hummus can be prepared in a food processor or blender; and can be made earlier in the day. If preparing earlier, cover with plastic wrap and refrigerate.
  • Place all ingredients in the processor except Za’atar.
  • Blend until smooth and creamy.
  • Spread hummus on serving plate and cover and refrigerate until ready to serve.
  • Chop and dice whatever vegetables/toppings you prefer.
  • After adding the toppings, sprinkle the Za’atar and serve immediately.
  • Cucumber
  • Avocado
  • Olives
  • Feta Cheese
  • Parsley
  • Slow Roasted or fresh tomatoes
  • Orange pepper
  • Red onion

Notes

We have paired very successfully a Chianti and a Cabernet Sauvignon.
• Castellani Chianti 2021
• Los Clop Reserva Cabernet Sauvignon, Argentina 2016
Keyword Avocado, Cannellini Beans, Cucumbers, Feta Cheese, Lemon Juice, olives, Parsley, Slow Roasted Tomatoes, Tahini, Za'atar