Italian Hummus Recipes

ITALIAN HUMMUS

Steps:

• In a food processor, combine cannellini beans, tahini, garlic, lemon juice and salt. Pulse together, slowly streaming in 2 tablespoons of olive oil.
• Transfer to a bowl to serve. Drizzle with 1 tablespoon olive oil on top. Garnish with olives and fresh oregano, if desired. Serve with pita chips, bread or fresh vegetables.

ITALIAN HUMMUS

Steps:

• Process all ingredients except shaved Parmesan in food processor until smooth.
• Spoon into serving bowl.
• Top with shaved Parmesan.

EASY ITALIAN-STYLE HUMMUS

Steps:

• Drain 3/4 of the liquid in the cans of beans. Put the beans, cheese, olive oil, garlic and lemon juice in a food processor. Puree.
• Add cayenne powder, paprika and ground black pepper as desired. Check for salt. Puree again. I usually add at least 1/4 teaspoon cayenne so that it has some kick to it.
• Remove and let the flavors marry for at least 6-8 hours or overnight in the fridge.
• Take the dip out of the fridge around 2 hours before serving. I usually spoon it into a pie plate or onto a large plate. Smooth the top of the hummus with the back of a spoon or use a knife.
• About 30 minutes before serving, garnish the hummus. First I spread prepared pesto sauce on top. You can spread it all over, in an outer circle pattern, spread it on half the hummus, or however you wish.
• Sprinkle at least 1/2 cup toasted pine nuts on top, or place in the center, or in whatever design you desire.
• Sliver around 1/4 of a roasted red bell pepper and arrange in a design of your own choosing.
• Arrange sliced olives around the edge of the plate.
• All of these garnishes are optional, but the pesto sauce and the toasted pine nuts taste especially good with this.
• Good served with pita chips or as a sandwich spread.