A gorgeous hummus doesn’t have to be confined to the appetizer section of the menu. In our books it is a totally acceptable dinner. It pretty much covers all the major food groups right?! Sometimes it’s late and we just want to grab something easy to tuck into it whilst we catch up on Netflix. And sometimes, just sometimes, we can justify that hot fudge brownie sundae for dessert because we only had a ‘snack’. This Cannellini & Lemon Hummus is exactly what you will want to find in your fridge after a long day of doing whatever you were doing that you need a break from. So pour yourself a crisp glass of wine and go to town.
1 15.5 oz (440g) can of Cannellini Beans, drained and rinsed
Zest of 1 lemon
2 tablespoons lemon juice
2 tablespoons tahini
3 tablespoons extra virgin olive oil
1 clove of garlic, crushed
2 teaspoons za’atar (eastern Mediterranean spice blend)
1/2 teaspoon salt
4 turns of fresh pepper with the pepper grinder
To top: more za’atar, chili flakes, fresh parsley and olive oil
Zest and juice the lemon and set aside. Add the beans, lemon juice olive oil, garlic, za’atar, salt and pepper to a food processor. Pulse until combined and the desired consistency is reached, some like it chunky, some prefer smooth! Mix in the lemon zest by hand.
Heap it into a bowl, use a spoon to make a swirl and indentation. Drizzle some more extra virgin olive oil over the hummus and let it form a puddle. Sprinkle with some more za’atar, add chili flakes and parsley if that what you’re feeling tonight. Serve with warm pita bread, pepper sticks or whatever you're in the mood for.