This Italian Hummus is lusciously creamy, lemony, and light.
This past weekend we enjoyed time in Boston with our chickies. It was a pretty relaxed trip without much of an agenda. We did a little antiquing and watched old movies, but on Halloween night we had a fabulous dinner in the North End. Rather than snickers, peanut butter cups, and tootsie rolls, we indulged in our favorite Italian treats. And when we were done, we made up a song to capture our meal.
What? You don’t do that?
Sing along with me to the tune of “My Favorite Things” picking up at the chorus…
Arancini, cannellini, tortellini with cheese…a glass of Chianti from two thousand ten and then a cannoli please.
Ahhhh. Yes! Good times!!
It helps to have an actual jingle writer in the family. Luc wrote commercial jingles for her first job out of college and now we get to bug her for ideas for our own little ditties.
Our meal began with a full-bodied bottle of Chianti and a bowl of supremely-creamy hummus, delivered to the table with the bread basket.
We immediately noticed that the wine was exceptional, and the hummus, unlike any that we’d had before.
And because curious minds need to know, we asked what we were tasting.
The wine, as it turns out, was from ‘a very good year’. Chiantis from 2010 were especially good due to Italy’s hot days and cold nights.
And the hummus?
Cannellini beans, not chick peas. White kidney beans… Oh my.
The first thing that you’ll notice is its creaminess. White bean hummus is light, almost delicate, and its subtle flavor makes for a perfect base when dressed with mouthwatering toppings.
INGREDIENTS FOR ITALIAN HUMMUS:
- Cannellini beans
- Garlic
- Lemons
- Tahini
- Water
- Pistachios
- Olive oil
- Salt
- Parsley
- Black pepper
- Ciabatta
COOK’S NOTES:
- I used two plump cloves of garlic for this recipe, though you could use less (or more) depending on your tastes.
- I had pistachios in my pantry, however you could use pine nuts, or any nut, really, that you have available.
- Parsley is the herb I tend to gravitate toward, but thyme or basil would work just as well.
- We’re fans of Italian bread, although crackers or fresh veggies make for nice dippers.
This cannellini bean hummus is perfect with a swirl of fruity olive oil, toasty pistachios, and a sprinkling of fresh herbs…and don’t forget your Chianti!
Buon Appetito!
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Italian Hummus
Description
This Italian Hummus is lusciously creamy, lemony, and light.
Ingredients
- 2 – 15.5 oz. cans of cannellini beans
- 1 – 2 large cloves of fresh garlic, peeled and crushed
- 1/2 cup lemon juice from 4 roasted lemons, plus 1 more roasted lemon for serving
- 1/2 cup tahini (sesame paste)
- 1/4 cup water
- 3 Tbsp. chopped pistachios, toasted
- 1/3 cup olive oil, divided
- pinch of salt
- 3 Tbsp. fresh chopped parsley
- freshly ground black pepper
- ciabatta, sliced
Instructions
Preheat oven to 400 F.
Cut 4 lemons in half, and one into quarters, then drizzle with a tablespoon of olive oil.
Roast for 30 minutes until lemons are soft and golden on the edges. Remove from the oven and let cool.
While oven is still warm, slice Italian bread into wafer thin slices and broil until crisp and golden. Remove from oven. Set aside.
Using a food processor or blender, process the cannellini beans, garlic and juice from four of the roasted lemons, until smooth.
In a small bowl, mix the tahini with water, then blend with the cannellini mixture. The mixture should be smooth.
Season with salt.
Place chopped pistachios in a small non-stick skillet. Toast for a couple minutes until their nutty aroma releases.
Pour the hummus into a bowl and garnish with olive oil, toasted pistachios, black pepper, and fresh parsley.
This Hummus!!!! OH MY GOODNESS! It is delightful! My friends absolutely love this dish! Thank you for sharing!
Yay! Thanks for stopping by with a sweet remark!!
Could I also use roasted garli?
Sure! Yum!
Ahhhh cannellini, garlic, roasted lemon and crusty bread? What could be better?! Love the update and your photography, Annie! Sending my best to you and yours xox
Thank you, my friend!! Stay safe! xoxo
I could make a meal on homemade hummus, and I love using white beans instead of chickpeas. I’m actually re-sharing a hummus recipe tomorrow made with white beans! I hope you and your family are doing well Annie. Stay safe!
Yesss, many a night hummus was our meal of choice!! Thanks, Leanne! Same to you!
I’ve never actually made white bean hummus. How is that possible!? Now I feel inspired! I am getting tired of my regular hummus anyway. Perfect time to try something new!! 🙂
No better time than the present!! Thanks, friend!!
This is beautiful. Great photos. I actually prefer to use white beans for dips. Garbanzos are too dry and mealy for me. And I’ve made many variations, but never one like this. Thanks!
Thank you, Mimi! Enjoy the hummus!!
I LOVE white bean hummus Annie! And I’ve got a few cans in my pantry right now too. An inexpensive snack/appetizer, healthy and loaded with flavor. Pinned and will be trying for sure!
Nothing but goodness! Thanks, friend!
What a fun memory with your family, Annie! And this hummus looks creamy, dreamy, delicious! Keith is allergic to chickpeas, so it’s always white bean hummus for us. So excited to try yours!
This one’s a keeper! Thanks, friend!
This sounds delicious. I adore cannellini beans so I must try this asap!
Yay! Enjoy, my friend!!
This brings back such lovely memories of something similar I had in Assisi some years ago <3 A very timely update to a post, Annie. Beautiful x
Ohhh, that’s a beautiful memory, I’m sure! xo
Lovely way to eat beans. Heavenly.
It really is! Thank you so much for stopping by with a kind word!