White Bean Hummus With Kalamata Relish Recipes

WHITE BEAN HUMMUS

Steps:

• *To cook the dried beans, soak them overnight in plenty of water. Drain, put them in a pot, and cover them with fresh water by 1-inch. Bring them to a boil, lower the heat, and simmer until they are tender, about 30 to 40 minutes.
• Put the beans into the bowl of a food processor. Add the lemon juice, cumin, garlic, tahini paste, and salt and pepper, to taste. Turn the processor on and slowly pour in the olive oil. Process until smooth and thick.

WHITE BEAN HUMMUS

Steps:

• Puree a 15-ounce can drained white beans with 1 garlic clove, 2 tablespoons each lemon juice and tahini, add 1 teaspoon cumin and 1/2 cup chopped scallions; add water if needed. Season with salt. Serve with pita or breadsticks.

WHITE BEAN HUMMUS WITH KALAMATA RELISH RECIPE

Steps:

• Heat the oil in a large skillet over medium heat
• Add the onion, garlic, thyme, and rosemary
• Cook until onions are translucent, 5 to 6 minutes
• Add beans with their liquid, 1 cup of water, salt, pepper, and cayenne, and bring to a simmer
• Cook until liquid is nearly evaporated, about 8 to 10 minutes
• Remove thyme and rosemary sprigs; discard
• Carefully transfer mixture to the bowl of a food processor, add the tahini and lemon, and puree until smooth
• Adjust seasoning, if necessary
• Transfer to a serving bowl, let cool
• Top with Kalamata Relish and drizzle with olive oil before serving
• Serve with pita triangles
• Looking for party-ready recipes? Try our top guacamole recipes, birthday cakes, or punch recipes

WHITE BEAN HUMMUS WITH KALAMATA RELISH

Steps:

• Heat the oil in a large skillet over medium heat. Add the onion, garlic, thyme, and rosemary. Cook until onions are translucent, 5 to 6 minutes. Add beans with their liquid, 1 cup of water, salt, pepper, and cayenne, and bring to a simmer. Cook until liquid is nearly evaporated, about 8 to 10 minutes. Remove thyme and rosemary sprigs; discard. Carefully transfer mixture to the bowl of a food processor, add the tahini and lemon, and puree until smooth. Adjust seasoning, if necessary. Transfer to a serving bowl, let cool.
• Top with Kalamata Relish and drizzle with olive oil before serving. Serve with pita triangles. Looking for party-ready recipes? Try our top guacamole recipes, birthday cakes, or punch recipes.

LEMONY WHITE BEAN HUMMUS

Steps:

• Combine beans, sour cream, lemon juice, olive oil, cumin, salt, and pepper in the bowl of a food processor; mix until smooth.

WHITE-BEAN HUMMUS DIP

Steps:

• Combine all of the ingredients in a food processor, and process until the mixture is smooth.

WHITE BEAN HUMMUS WITH KALAMATA RELISH

Steps:

• Heat the oil in a large skillet over medium heat. Add the onion, garlic, thyme, and rosemary. Cook until onions are translucent, 5 to 6 minutes. Add beans with their liquid, 1 cup of water, salt, pepper, and cayenne, and bring to a simmer. Cook until liquid is nearly evaporated, about 8 to 10 minutes. Remove thyme and rosemary sprigs; discard. Carefully transfer mixture to the bowl of a food processor, add the tahini and lemon, and puree until smooth. Adjust seasoning, if necessary. Transfer to a serving bowl, let cool.
• Top with Kalamata relish and drizzle with olive oil before serving. Serve with pita triangles.

CANNELLINI BEAN HUMMUS

Steps:

• Place garlic in a food processor; cover and process until minced. Add the beans, tahini, lemon juice, cumin, salt and pepper flakes; cover and process until smooth. , Transfer to a small bowl; stir in parsley. Refrigerate until serving. Serve with pita wedges and assorted fresh vegetables.

WHITE BEAN HUMMUS WITH TAHINI AND CORIANDER

Steps:

• Pulse the garlic in a food processor until minced.
• Scrape the bowl and add the beans, tahini, lemon juice, coriander, miso (if using) and 1 teaspoon salt. Pulse until smooth, scraping the bowl occasionally. With the machine running, add the olive oil. Season to taste with salt.

LEMONY WHITE-BEAN HUMMUS

Steps:

• Puree beans, tahini, lemon juice, oil, and garlic in a food processor until smooth, adding reserved bean liquid as needed to thin hummus to attain desired consistency. Season generously with salt.

MEDITERRANEAN KALAMATA HUMMUS

Steps:

• Combine all ingredients in a food processor and puree. Add enough cold water to achieve a spreadable consistency.
• Spoon puree onto a shallow plate and smooth the top with a spoon. Drizzle with remaining olive oil and strew with remaining parsley. Sprinkle remaining cumin and cayenne in a star pattern and serve with warm pita or veggies.
• Enjoy!

WHITE BEAN HUMMUS

Steps:

• Combine all ingredients in a food processor.
• Allow to chill for about an hour.

WHITE BEAN HUMMUS WITH KALAMATA RELISH

Steps:

• Heat the oil in a large skillet over medium heat. Add the onion, garlic, thyme, and rosemary. Cook until onions are translucent, 5 to 6 minutes. Add beans with their liquid, 1 cup of water, salt, pepper, and cayenne, and bring to a simmer. Cook until liquid is nearly evaporated, about 8 to 10 minutes. Remove thyme and rosemary sprigs; discard. Carefully transfer mixture to the bowl of a food processor, add the tahini and lemon, and puree until smooth. Adjust seasoning for taste. Let cool.
• For the Relish, stir together the tomato, olives, olive oil, parsley, lemon juice and zest until well combined. Season with salt and pepper.
• Top the Hummus with the relish and drizzle with olive oil before serving with pita triangles.
• Top with Kalamata relish and drizzle with olive oil before serving. Serve with pita triangles.