White Bean Hummus
Recipe created by Cristina Ferrare
Servings: Serves 4
White Bean Hummus
  • 1 can (15 ounces) cannellini beans , drained and rinsed
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. lemon juice
  • 1 Tbsp. fresh thyme leaves, chopped
  • 2 Tbsp. fresh basil , chopped
  • 3/8 tsp. salt
  • 1/2 tsp. fresh ground pepper
  • 2 tsp. lemon zest
  • 1/8 tsp. cayenne pepper
Rosemary Skewers
  • 2 red onions , cut into 1-inch pieces
  • 1 green bell pepper , cut into 1-inch pieces
  • 1 yellow bell pepper , cut into 1-inch pieces
  • 1 red bell pepper , cut into 1-inch pieces
  • 1 zucchini , cut into 1-inch pieces
  • 24 cherry tomatoes
  • 8 sprigs rosemary , 8 to 10 inches long, leaves on, soaked in water
  • 1 fresh lemon , juiced
  • Salt and freshly cracked black pepper , for finishing
  • Olive oil , for grilling
Thread veggies on prepared rosemary sprigs, and brush lightly with olive oil. Place skewers on grill over medium-high heat, and grill for 5 minutes. When they are done grilling, finish with a squeeze of lemon, finishing salt and freshly cracked pepper.

Place crushed garlic cloves in olive oil and heat over very low flame for 5 minutes, smashing garlic into oil as it heats. Remove oil from heat and allow to cool. For hummus, place beans, infused olive oil, lemon juice, thyme, basil, salt, pepper, lemon zest and cayenne pepper in a food processor. Pulse several times until you get a smooth, creamy consistency. Season to taste and serve.

Yield: 4 servings
Prep time: 25 minutes
Inactive prep time: 5 minutes
Cook time: 5 minutes


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