Easy White Bean Hummus
Adapted from Pinch and Swirl
Cannellini beans take the place of chickpeas in this fresh and zesty hummus variation from the blog Pinch and Swirl. Canned beans are a time-saver, but if you prefer to ditch the can, substitute 1 1/2 cups cooked cannellinis.
Game plan: Make the hummus up to 5 days ahead and refrigerate it in an airtight container. Let sit at room temperature for an hour before serving. For a more traditional chickpea recipe, see how to make homemade hummus.
- 2 medium garlic cloves
- 1 small handful Italian parsley leaves, about 1/3 cup
- 1 scallion, cut into 1-inch pieces
- 1 (15-ounce) can cannellini beans, drained
- 3 tablespoons tahini
- 1 tablespoon freshly squeezed lemon juice, plus more as needed
- 1 teaspoon kosher salt, plus more as needed
1Fit a food processor with the blade attachment and turn the motor on. Through the feed tube, add the garlic, parsley, and scallion. Process until they’re finely minced, about 15 seconds.
2Add the beans, tahini, lemon juice, salt and process until smooth, about 1 minute. Taste and adjust the seasonings, adding additional lemon juice or salt as necessary. Transfer to a bowl and serve with pita triangles, baguette toasts, or vegetable crudités.
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