This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Rosemary White Bean Hummus
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- #76140
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 1/2 teaspoons olive oil
2 cloves garlic, thinly sliced
1 1/2 teaspoon chopped fresh rosemary
1/2 teaspoon cumin
15 ounces canned cannelini beans, rinsed and drained
3 1/2 tablespoons water, divided
1 1/2 tablespoon fresh lemon juice
1 teaspoon tahini, sesame seed paste
1/4 teaspoon salt
rosemary sprigs, optional
directions
Heat oil in small nonstick skillet over medium heat. Add garlic, rosemary, and cumin. Saute 1-2 minutes or until garlic begins to brown. Remove from heat; let stand 10 minutes.
Place beans, 2 tablespoons water, lemon juice, tahini and salt in a blender or food processor; process until smooth.
Add garlic mixture and 1 1/2 tablespoons water, if needed, until spread is desired consistency.
Place spread in a small bowl and garnish with rosemary sprigs, if desired. Serve at room temp, or cover and chill until ready to use. Serve with pita bread or fresh cut veggies.
added by
jenifersrecipes
nutrition data
Nutritional data has not been calculated yet.
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