This creamy smooth hummus is made with cannellini beans, instead of chickpeas. Try it at home today and look forward to buying it at the co-op in early April!
- 30 oz cannellini beans rinsed and drained
- 5 garlic cloves peeled
- 1/2 cup sesame seed paste (tahini)
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground cumin
- Pinch of ground coriander
- 1/2 teaspoon ground cayenne pepper
Blend all the ingredients until smooth and enjoy.
Upon receiving one of your latest news letters, I decided to try Glenn Sibley’s Tuscan Hummus recipe because it looked like a winner. The verdict: It is an excellent recipe and it should sell well! The only thing I changed was the salt amount. I added only 1 tsp of sea salt vs 1 1/2 as recommended. We are thrilled to have a new recipe but equally thrilled that you will have this one in store when we are rushed for time.