Italian Hummus Recipes

ITALIAN HUMMUS

Italian Hummus image

Bring the taste of Italy to a family favorite when you whip up a batch of Italian Hummus. Our Italian Hummus recipe takes classic hummus and gives it an Italian twist using white beans, sun-dried tomatoes and Parmesan. It's the perfect appetizer for entertaining.

Provided by My Food and Family

Categories Home

Time 10m

Yield 16 servings

Number Of Ingredients 6

Ingredients

1 can (15.5 oz.) cannellini beans, rinsed
1/3 cup KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil
1/4 cup oil-packed sun-dried tomatoes, drained, chopped
1 clove garlic
1/4 cup KRAFT Grated Parmesan Cheese
3 Tbsp. shaved Parmesan cheese

Steps:

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

Nutrition Facts : Calories 45, Fat 2 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 2.725 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

ITALIAN HUMMUS

Italian Hummus image

Made with white beans instead of chickpeas, this Italian Hummus will be a hit at your next dinner party.

Provided by Susannah Brinkley Henry

Categories Appetizers

Time 10m

Number Of Ingredients 9

Ingredients

1 can (15.5 ounces) cannellini (white kidney) beans, rinsed and drained
3 tablespoons tahini
2 cloves garlic, minced or crushed
1 lemon, juiced (about 2 tablespoons)
1 teaspoon salt
1 teaspoon dried oregano, or 3 teaspoons fresh oregano
2 tablespoons extra virgin olive oil, plus 1 tablespoon for garnish
Olives, optional for garnish
Fresh oregano, optional for garnish

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.

Nutrition Facts : Calories 89 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1/4 cup, Sodium 360 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

ITALIAN HUMMUS

Italian Hummus image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 loaf sesame semolina or crusty baguette, bakery sliced
1 (15 to 18-ounce) can white beans, rinsed and drained
3 tablespoons sesame tahini paste
2 cloves garlic, grated or minced
3 sprigs rosemary, leaves finely chopped
1 lemon
Salt
2 tablespoons extra-virgin olive oil
Coarsely chopped green or black olives
Chopped parsley and basil leaves
Chopped roasted red peppers
Chopped hot pickled vegetables - giardiniera

Steps:

Heat the oven to 325 degrees F. Toast bread 7 to 8 minutes.
Place the beans in food processor with tahini, garlic, rosemary, the juice of 1 lemon and some salt. Turn processor on and stream in a little olive oil, process until smooth, adjust salt and transfer to a small serving bowl, garnish with toppings if you wish (on its own it is still delish), surround the hummus with toasts for spreading.

EASY ITALIAN-STYLE HUMMUS

Easy Italian-Style Hummus image

I actually like this much better than regular humus/hummus. It doesn't take long to put together, but tastes best if it has sat for at least 6-8 hours or overnight before serving. Cooking time is the time for the food processor.

Provided by Andtototoo

Categories < 15 Mins

Time 13m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 (15 ounce) cans white beans
1 cup grated parmesan cheese
6 tablespoons extra virgin olive oil
2 garlic cloves
1/2 lemon, juice of
cayenne powder, as needed
paprika, as needed
ground black pepper, as needed
salt, as needed
prepared pesto sauce, as desired
toasted pine nuts, as desired
roasted red pepper, as desired
sliced olive, as desired

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.

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