White Bean Hummus With Kalamata Relish Food

WHITE BEAN HUMMUS

Steps:

• Add the beans and minced garlic to the bowl of a food processor. Puree until a smooth mixture forms.
• While the processor is running, add an ice cube, tahini, lemon juice, spices and a big dash of kosher salt. Blend for about 4 minutes or so. Check, and if the consistency is too thick, run processor and slowly add a drizzle of hot water. Blend until you reach your desired silky smooth consistency.
• Taste and adjust seasoning and lemon juice to your liking. If you need more garlic, add another minced clove. And if you like the dip to be even more nutty, add a little more tahini. Make sure to run the processor again until everything is well combined.
• Serve or chill the dip for a later time (chilling will thicken the white bean hummus some, which is recommended). When ready to serve, spread the hummus in a serving bowl and add a generous drizzle of extra virgin olive oil. Top with 2 to 3 teaspoons of dukkah, if using.

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.

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 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:

• Combine the beans, lemon juice, garlic and a pinch of salt in a food processor and pulse until coarsely chopped. Add the oil and puree until smooth, about 30 seconds. Transfer the hummus to a bowl. Drizzle with some olive oil and sprinkle with the basil if using.

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

Steps:

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

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 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.