My absolute favorite restaurant serves italian white bean hummus with flatbread crisps as an appetizer. (Please promise me you’ll go here if you are ever in the Chicago area.) I could go just for the hummus and maybe a drink. But you know how that goes—if you give a mouse a cookie, he’s going to ask for a glass of milk.
Because I can’t abstain from the rest of the menu, I learned how to make white bean hummus at home. It’s pretty darn close, and it’s pretty darn good. Although I have yet to try making the flat bread crisps. Not sure if I can pull those off.
Can I tell you the best thing about this hummus? It brings good friends around a table. Put a couple plates of hummus out. Pita chips. Or grilled naan. A bottle of wine. And that’s a recipe for a good evening.
- 2 15oz. cans of cannellini beans
- 1/4 c. tahini paste (you can buy this at Whole Foods)
- 2 tbsp. lemon juice
- 1 1/2 tsp. kosher salt
- 1 tsp. cumin
- 2 garlic cloves
- 1/4 c. extra-virgin olive oil + more for serving
- 1/4 c.-1/2 c. water
- red pepper flakes
- parmesan cheese, grated
- Rinse and drain beans.
- Place beans in a food processor or high powered blender. Add tahini, lemon juice, salt, cumin, and garlic.
- Turn the processor on and slowly pour in olive oil. Process until smooth and thick. Add warm water to thin if texture is too thick. Cover and refrigerate.
- To serve, place hummus on a plate. Drag the back of a spoon in a swirling pattern around top of hummus (not pictured). Drizzle with olive oil. Sprinkle with parmesan cheese and red pepper flakes. Accompany with pita chips, naan, or flat bread crisps.