I am not a huge fan of most brands of store bought hummus, so I created this white bean hummus recipe. We serve it with the lamb roast we make on Easter, or with crackers or gluten free flatbread.
White Bean Hummus
White Bean Hummus
Ingredients
1 can of garbanzo beans (chickpeas) - rinsed
1 can of white cannellini beans - rinsed
1/4 C extra virgin olive oil
1/4 C extra virgin olive oil
2 T fresh lemon juice
2 T tahini
3/4 tsp kosher salt
3/4 tsp kosher salt
1/2 tsp minced garlic (1 clove)
Directions
Use a NutriBullet, food processor, or stick blender to puree all the ingredients until smooth.
Recipe Notes
Tahini is a paste of ground, hulled sesame seeds. I purchase organic tahini at Whole Foods.
Crunchmaster Multi-Grain Sea Salt Crackers are great with this hummus.
Rosemary Garlic Flatbread
I learned how to make flatbread with Udi's Pizza Crust from the chefs at Tusker House Restaurant at Disney's Animal Kingdom.
I let it defrost a bit before rubbing olive oil on both sides. I then put it in a frying pan over medium heat, and sprinkle a good amount of rosemary and garlic salt on top.
If I am not busy with other food prep, I press it down with a spatula, working my way around the pan, so it browns more evenly.
As you can see, the side with the rosemary browned a bit better because of my spatula treatment.
As soon as it's finished, I cut it with my kitchen shears and serve it right away. It's definitely best served hot. I love to serve this flatbread with hummus, roasted red peppers, or even Caprese salad on top.
Linked to: Gluten-Free Wednesdays

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