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Introduction
While hummus has its roots in Middle Eastern cuisine, this white bean variation draws inspiration from Mediterranean flavors. The use of white beans instead of chickpeas originated in Italy, where cannellini beans are a staple. By incorporating roasted red peppers, a technique popularized in Spanish and Balkan cuisines, this recipe creates a fusion of Mediterranean tastes. The result is a dish that not only tantalizes the palate but also offers a nutritious boost, as white beans are an excellent source of fiber and plant-based protein. Whether served as an appetizer at a summer gathering or as a wholesome snack, this hummus embodies the heart-healthy principles of the Mediterranean diet while offering a fresh twist on a beloved classic.
Ingredients
• 2 cans (15 oz each) white cannellini beans, drained and rinsed
• 2 large roasted red peppers, drained if jarred or homemade, roughly chopped
• 1/4 cup extra-virgin olive oil, plus extra for drizzling
• 3 tablespoons freshly squeezed lemon juice
• 2 cloves garlic, minced
• 2 tablespoons tahini paste
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika, plus extra for garnish
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley, for garnish
Step 1:
Drain and rinse the cannellini beans. If desired, remove the skins for a smoother texture.
Step 2:
In a food processor or high-powered blender, combine the drained beans, chopped roasted red peppers, olive oil, lemon juice, minced garlic, tahini paste, cumin, smoked paprika, and cayenne pepper (if using).
Step 3:
Process the mixture until smooth, scraping down the sides as needed. This should take about 2-3 minutes.
Step 4:
Taste and adjust seasoning with salt and pepper. If the hummus is too thick, add 1-2 tablespoons of water or additional olive oil and blend again.
Step 5:
Transfer the hummus to a serving bowl. Drizzle with extra olive oil, sprinkle with additional smoked paprika, and garnish with chopped fresh parsley.
Q: Can I use other types of beans for this hummus?
A: Yes, you can substitute cannellini beans with chickpeas, navy beans, or great northern beans for a similar texture and flavor.
Q: Is this hummus spicy?
A: The recipe has a mild flavor, but you can adjust the spiciness by adding more or less cayenne pepper to suit your taste.
Q: Can I make this hummus without tahini?
A: Yes, you can omit the tahini and increase the olive oil by 1 tablespoon for a nut-free version. The flavor will be slightly different but still delicious.
• For a smoother texture, you can remove the skins from the cannellini beans before blending.
• If you prefer a thinner consistency, add 1-2 tablespoons of water or additional olive oil while blending.
• Roasted red peppers from a jar work well, but for best flavor, consider roasting your own red bell peppers.
• This recipe is naturally gluten-free and vegan.
• For a nut-free version, omit the tahini and increase the olive oil by 1 tablespoon.
Serve the hummus at room temperature with pita chips, fresh vegetables, or spread on sandwiches or wraps.
Store leftovers in an airtight container in the refrigerator for up to 5 days. Stir before serving and drizzle with fresh olive oil if needed.
This recipe can be prepared in advance and refrigerated. Bring to room temperature before serving for the best flavor and consistency.
- For the smoothest texture, remove the skins from the cannellini beans before blending.
- Roast your own red peppers for a more intense, smoky flavor.
- Adjust the consistency by adding small amounts of liquid (water or olive oil) while blending.
For a different flavor profile, try substituting the roasted red peppers with sun-dried tomatoes or roasted garlic. You can also add herbs like rosemary or thyme for an aromatic twist.
Serve with a crisp white wine like Pinot Grigio or a light beer. For a non-alcoholic option, try sparkling water with a slice of lemon.
This dish can be enjoyed year-round, but it's especially refreshing in spring and summer.
This recipe contains sesame (tahini). It is free from gluten, dairy, eggs, nuts, soy, and fish. Always check individual ingredient labels for potential allergens.
