I love using canned cannellini beans instead of chickpeas to make a tasty hummus-like dip. I skip the tahini though because the pureed cannellini beans have such a nice texture without it. If you want that little background sesame flavor that tahini brings to hummus though, add a bit of toasted sesame oil. It’s so good in there!
Listen to me explain briefly about how to make this dip, with some great tips along the way, by clicking the play button below:[sc name="whitebeanhummusrotd"][/sc]
- 2 (15 oz.) cans reduced-sodium cannellini beans, drained and rinsed
- 2 cloves garlic
- 2 Tbsp. olive oil
- 2 Tbsp. lemon juice
- 1 tsp. salt
- 1/2 tsp. toasted sesame oil (optional)
- 1/4 tsp. cumin (optional)
- Put all ingredients into a food processor. Process until smooth. Scrape sides and process for another minute to make it extra smooth.