White Bean Hummus With Kalamata Relish Recipes

WHITE BEAN HUMMUS

Steps:

• If using canned beans, drain and rinse before making hummus.
• In a food processor combine all ingredients except toppings.
• Pulse until smooth. Depending on the firmness of the beans/your food processor - you made need to add 1-2 tablespoons of water.
• Pulse until smooth. Place hummus in a serving bowl and garnish with toppings of choice.
• *Important note: If you're using canned beans with salt, you may want to cut back on the salt in the recipe. You can always make it without added salt, taste it, and then add more to your taste.

WHITE BEAN HUMMUS WITH KALAMATA RELISH

Steps:

• Heat the oil in a large skillet over medium heat. Add the onion, garlic, thyme, and rosemary. Cook until onions are translucent, 5 to 6 minutes. Add beans with their liquid, 1 cup of water, salt, pepper, and cayenne, and bring to a simmer. Cook until liquid is nearly evaporated, about 8 to 10 minutes. Remove thyme and rosemary sprigs; discard. Carefully transfer mixture to the bowl of a food processor, add the tahini and lemon, and puree until smooth. Adjust seasoning, if necessary. Transfer to a serving bowl, let cool.
• Top with Kalamata Relish and drizzle with olive oil before serving. Serve with pita triangles. Looking for party-ready recipes? Try our top guacamole recipes, birthday cakes, or punch recipes.

WHITE BEAN HUMMUS

Steps:

• *To cook the dried beans, soak them overnight in plenty of water. Drain, put them in a pot, and cover them with fresh water by 1-inch. Bring them to a boil, lower the heat, and simmer until they are tender, about 30 to 40 minutes.
• Put the beans into the bowl of a food processor. Add the lemon juice, cumin, garlic, tahini paste, and salt and pepper, to taste. Turn the processor on and slowly pour in the olive oil. Process until smooth and thick.

WHITE BEAN HUMMUS WITH KALAMATA RELISH

Steps:

• Heat the oil in a large skillet over medium heat. Add the onion, garlic, thyme, and rosemary. Cook until onions are translucent, 5 to 6 minutes. Add beans with their liquid, 1 cup of water, salt, pepper, and cayenne, and bring to a simmer. Cook until liquid is nearly evaporated, about 8 to 10 minutes. Remove thyme and rosemary sprigs; discard. Carefully transfer mixture to the bowl of a food processor, add the tahini and lemon, and puree until smooth. Adjust seasoning, if necessary. Transfer to a serving bowl, let cool.
• Top with Kalamata relish and drizzle with olive oil before serving. Serve with pita triangles.

WHITE BEAN HUMMUS WITH KALAMATA RELISH RECIPE

Steps:

• Heat the oil in a large skillet over medium heat
• Add the onion, garlic, thyme, and rosemary
• Cook until onions are translucent, 5 to 6 minutes
• Add beans with their liquid, 1 cup of water, salt, pepper, and cayenne, and bring to a simmer
• Cook until liquid is nearly evaporated, about 8 to 10 minutes
• Remove thyme and rosemary sprigs; discard
• Carefully transfer mixture to the bowl of a food processor, add the tahini and lemon, and puree until smooth
• Adjust seasoning, if necessary
• Transfer to a serving bowl, let cool
• Top with Kalamata Relish and drizzle with olive oil before serving
• Serve with pita triangles
• Looking for party-ready recipes? Try our top guacamole recipes, birthday cakes, or punch recipes

MEDITERRANEAN KALAMATA HUMMUS

Steps:

• Combine all ingredients in a food processor and puree. Add enough cold water to achieve a spreadable consistency.
• Spoon puree onto a shallow plate and smooth the top with a spoon. Drizzle with remaining olive oil and strew with remaining parsley. Sprinkle remaining cumin and cayenne in a star pattern and serve with warm pita or veggies.
• Enjoy!

WHITE BEAN HUMMUS WITH KALAMATA RELISH

Steps:

• Heat the oil in a large skillet over medium heat. Add the onion, garlic, thyme, and rosemary. Cook until onions are translucent, 5 to 6 minutes. Add beans with their liquid, 1 cup of water, salt, pepper, and cayenne, and bring to a simmer. Cook until liquid is nearly evaporated, about 8 to 10 minutes. Remove thyme and rosemary sprigs; discard. Carefully transfer mixture to the bowl of a food processor, add the tahini and lemon, and puree until smooth. Adjust seasoning for taste. Let cool.
• For the Relish, stir together the tomato, olives, olive oil, parsley, lemon juice and zest until well combined. Season with salt and pepper.
• Top the Hummus with the relish and drizzle with olive oil before serving with pita triangles.
• Top with Kalamata relish and drizzle with olive oil before serving. Serve with pita triangles.