A elegant twist on a classic – this white bean hummus can cross over from a pre-dinner snack to a side dish to stay on your holiday table throughout the night.


2  garlic cloves
1  tsp chopped fresh rosemary
2  (15.5-ounce) cans great Northern beans, rinsed and drained
3  tbsp lemon juice
3  tbsp tahini
3/4  tsp salt
1/4  tsp ground red pepper
1/4  cup olive oil
Garnish: paprika and/or cayenne pepper (optional)


Pulse garlic and rosemary in a food processor 3 or 4 times or until minced.

Add beans lemon juice, tahini, salt and pepper; process until smooth, stopping to scrape
down sides.

Pour olive oil gradually through food chute with processor running; process until
mixture is smooth.

Cover and chill 1-2 hours. Garnish, if desired.

Yield 3 cups

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