Everyone around me knows I’m obsessed with hummus. I can’t get enough. It is the perfect speedy food: it’s quick to snack on and you can always prepare a big batch and have it there ready to go!
Every time I start to get used to the usual plain hummus, I like to mix it up with new ingredients and try to come up with new versions. The last addition to my pantry is the one with cannellini beans and fresh rosemary. It tastes so incredible. The cannellini beans make the hummus taste a lot more delicate and almost sweet compared to the classic version. Still you have the nice kick of the rosemary and garlic, together with the richness of the tahini and of course the zesty lemon!
Ingredients for a big bowl:
- 2 cans of 400g of cannellini beans (you can use 500grams of pre-soaked and boiled cannellini beans)
- 1 tablespoon of fresh chopped rosemary
- 2 cloves of garlic
- 3 tablespoons of olive oil
- 2 tablespoons of tahini
- 3-5 tablespoons of water (add water depending on how creamy you like your hummus to be)
- The juice of 1 lemon
- Salt and pepper to taste
Add your cannellini beans to a food processor or blender with the tahini, lemon juice, garlic, chopped rosemary, olive oil, salt and pepper. Blend until smooth. If you need to, add a little bit of water in order to reach the perfect creaminess. You are done! Prepare yourself to enjoy this amazingly quick, rich, a-little-bit lemony, garlicky and delicious hummus.
TNM TIP: you can garnish your hummus with a little bit more olive oil, pepper and rosemary. I love to serve it with some toasted Italian bread, but you can eat it with veggies, chips or even out of a spoon (yes, eat it like nobody’s watching…).
If you give this recipe a go, please let me know what you think! Leave a comment and don’t forget to tag your pictures with #thenonmetropolitan on Instagram. I would love to see your creations!