Ingredients
- 1 loaf sesame semolina or crusty baguette, bakery sliced
- 1 (15 to 18-ounce) can white beans, rinsed and drained
- 3 tablespoons sesame tahini paste
- 2 cloves garlic, grated or minced
- 3 sprigs rosemary, leaves finely chopped
- 1 lemon
- Salt
- 2 tablespoons extra-virgin olive oil
Optional garnishes:
- Coarsely chopped green or black olives
- Chopped parsley and basil leaves
- Chopped roasted red peppers
- Chopped hot pickled vegetables - giardiniera
Directions
Heat the oven to 325 degrees F. Toast bread 7 to 8 minutes.
Place the beans in food processor with tahini, garlic, rosemary, the juice of 1 lemon and some salt. Turn processor on and stream in a little olive oil, process until smooth, adjust salt and transfer to a small serving bowl, garnish with toppings if you wish (on its own it is still delish), surround the hummus with toasts for spreading.
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By purplepentacle
Bangor, ME
on May 06, 2011
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One word.... Amazing!
By b1funny
Nashville, Tn
on January 25, 2011
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This was good. But I learned never to blend a dry ingrediant in a blender that wasn't completly dry. It doesn't go well
By jovanna_2562938
Long Island, NY
on August 10, 2010
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I cooked up a bag of cannellini beans in the pressure cooker for 30 mins and I had double the amt for a larger portion. I followed the recipe exactly, and it tasted fine. I served with sliced cukes and veggie chips. I added a touch more EVOO for a creamier consistency. A good, easy, and healthy recipe.
I ate some leftover dip the next day for lunch w/o the guilt.
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