White Bean Hummus
I know that living in Israel means that I’m supposed to worship hummus, and I knnowww that hummus is a healthy, protein-packed snack option, but, honestly... I don’t love it. - Cue the riot.
Relax, guys! It’s a nice side dish here and there and I definitely appreciate it atop some falafel - yumm... But I never had a craving for hummus until I was sitting at home one day wondering how I could spice up my veggie snack. Instead of reaching for a can of chickpeas (hummus in Hebrew), I went straight for the white beans - cannellini beans if you want to be extra fancy.
pureed white beans + garlicy, lemony heaven? ...yes please.
*One 15 oz (500g) can of white or cannellini beans, drained and rinsed
*3 cloves of garlic, smashed and peeled
*Juice of one whole lemon
*3 tablespoons olive oil, plus extra for drizzling
*Sea salt and pepper, to taste
*Chopped green onion or parsley
Throw the beans, garlic, lemon juice and a bit of salt and pepper into a blender or food processor. Pulse a few times to chop up the beans.
On medium speed begin to stream in the olive oil and allow ingredients to blend for about 10-15 seconds or until you have reached the desired consistency. I like my hummus to be a little grainy. If it is too thick for your liking, add a ½ teaspoon of water at a time.
Scoop hummus onto a plate or bowl, and top with a drizzle with your favorite olive oil, a sprinkle of sea salt and chopped green onion or parsley. Enjoy with your favorite veggie sticks :)
As they say in Israel, beteavon!