White Bean Hummus (Hommous/Hummous)
"Yummy, smooth middle eastern style dip. Good Taste November 2006. I usually add in more tahini, garlic, lemon and cumin to taste."
photo by LifeIsGood
- Ready In:
- 5mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 1 (400 g) can cannellini beans, rinsed and drained
- 2 tablespoons fresh lemon juice
- 1 tablespoon tahini
- 2 garlic cloves
- 1⁄4 teaspoon ground cumin
- 1 dash Tabasco sauce
directions
- Process until smooth in food processor.
- Taste, season with salt and pepper to taste.
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Reviews
-
What a yummy and healthy dip! I loved the addition of hot sauce (I used Franks hot sauce) and did add more then directed. I also added an extra clove of garlic. This made for a healthy dip when served with veggies but it would be delicious with tortilla or pita chips, too. It's quick and easy! Thanks! -
Excellent! But then I love this type of food! I took your advice and added extra of all the seasonings, especially cumin - this was easy to whizz up and even easier to eat! Made for the Aussie/NZ Recipe Swap - many thanks Chickee...........a wonderful recipe for a classic with a twist. FT:-) (No photos as yours is so good and we scoffed this late tonight!!!) -
I agree with French Tart: EXCELLENT! Usually I don't like other hummus recipes as well as our own, BUT this one was just as tasty and it disappeared quickly off the table! Loved the addition of Tabasco sauce. Made for Aussie/Kiwi Swap #22.
RECIPE SUBMITTED BY
I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse.
I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake.
My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!
