Monday, May 4, 2009

White Bean Hummus

This is a slight variation on my regular hummus recipe, which uses the traditional chick peas. I wanted something a little different for my daughter's party, so this is the result:

White Bean Hummus
4 cloves garlic
1 (15 oz.) can cannellini beans, drained (reserve juice)
1/4 c. cannellini bean juice from can
1/4 c. fresh lemon juice
salt, to taste
3 Tbsps. tahini
1 Tbsp. chili powder
1 Tbsp. dried rosemary, crushed using a mortar & pestle
2 Tbsps. olive oil

Combine all ingredients in a food processor and blend. Serve as a dip for crudite, pita wedges or crackers, or as a condiment in a sandwich or wrap.

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