Edit ModuleShow Tags

Mediterranean White Bean Hummus Recipe


Published:

Photography Terry Brennan, Food Styling Lara Miklasevics


There is a lot of dipping going on this time of year with appetizers before dinner and snacks at parties. And with the array of sweets available at every turn, a savory dip for either fresh vegetables, crackers or bites of bread could be a welcome counterpoint—especially if it is something different that others guests are unlikely to bring. While chickpeas have their nutty, hearty charm, it’s fun to use white beans, which are mild and creamy, says Twin Cities chef and cookbook author Robin Asbell, who created this recipe for Real Food. In this rendition, hummus gets a boost of flavor from Parmesan cheese and fresh rosemary along with the healthy punch of plant protein. 


Mediterranean White Bean Hummus

Makes 4 servings (2 cups)

1 (15-ounce) can white beans, drained
1 clove garlic, peeled
½ cup shredded Parmesan cheese
2 tablespoons tahini
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon fresh rosemary, plus a few sprigs for garnish
½ teaspoon salt

1. Drain the white beans and reserve the juices to thin the dip, if necessary. Secure the lid of the food processor and turn it on. Drop the peeled garlic through the feed tube with the machine running. Scrape it down and add the beans, Parmesan and tahini, and process until very smooth. Add the lemon juice, olive oil, rosemary and salt, and process to mix well; the rosemary will be finely chopped, not puréed.


Nutrition Info (Per Serving): CALORIES 264 (128 From Fat); FAT 15g (Sat. 4g); CHOL 10mg; SODIUM 721mg; CARB 21g; FIBER 5g; PROTEIN 13g

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

3 Things to Eat This Week: Oct. 11–15

The best places to nab chocolate croissants, French toast, and waffles—as per food critic Joy Summers

White Chocolate & Pumpkin Pie Spice Popcorn Bites Recipe

Pumpkin pie spices give this sweet and salty snack a taste of autumn

A Restaurant Community in Flux: Good or Bad?

High-profile closings—is this a crisis or standard churn?

New Fall Drinks at Tattersall Harvestival

The NE Minneapolis distillery features four apple-based drinks to celebrate autumn

Restaurant Closings and Openings in the Cities This Year

Tracking every opening and closing in Minneapolis and St. Paul in 2017

Cakey or Fudgy Brownies Recipe

Elements of science combine to create your perfect treat

The Best Deal on Local Coffee Beans

The cheapest, best coffee beans roasted in Minnesota

3 Things to Eat This Week: Sept. 26–Oct. 1

MnMo food critic Joy Summers talks service: These three Twin Cities restaurants—Xavi, Saint Dinette, and Bar Brigade—offer warmth, humor, and hospitality.

Deep Dish Sausage and Mushroom Pie Recipe

Get a helping hand in the kitchen with ready-made dough and whip up your own nearly double-decker pizza
Edit ModuleShow Tags
Edit ModuleShow Tags