This recipe is a nice change of pace from the classic hummus made from chickpeas.
Canned cannellini beans typically contain more moisture than canned chickpeas, so less liquid is added to the hummus. Less olive oil makes this version naturally low in fat.
Serve with Pan-Grilled Pita Wedges, pita chips, and/or fresh veggies for dipping.
1 can (15.5 ounces) cannellini beans, drained
1 small clove garlic, crushed through a press or finely minced
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra virgin olive oil, plus more if needed
1 1/2 tablespoons tahini
1/4 teaspoon ground cumin
1/4 teaspoon salt
Put all ingredients in a blender or food processor. Puree until fairly smooth. If too thick, add a bit more olive oil, one teaspoon at a time.
Serve at room temperature or lightly chilled.
-- 8 appetizer servings