Mediterranean White Bean Hummus Recipe

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

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Mary Subialka is the editor of Real Food and Drinks magazines, covering the flavorful world of food, wine, and spirits. She rarely meets a chicken she doesn’t like, and hopes that her son, who used to eat beets and Indian food as a preschooler, will one day again think of real food as more than something you need to eat before dessert and be inspired by his younger brother, who is now into trying new foods.