When most people hear the word hummus, they think of chick peas (assuming they’ve even heard of hummus to begin with). I love chick peas, and they are probably the one bean I truly could not live without. However, cannellini beans, or white beans, are also a close second place in my world of foods I cannot live without.
In addition to testing the Black Bean Hummus with Orange from Robin Robertson‘s upcoming book, I also tested her new recipe for White Bean and Lime Hummus. Cannellini and lime? Another citrus and bean marriage made in heaven!
The ingredients were simple — cannellini beans, garlic, tahini, lime juice, cayenne, and salt with cilantro for a garnish.
I began with salt and garlic in the always lovable food processor.
Never use that bottled stuff. Fresh lime is always best — believe me! I squeezed fresh lime with this easy to use lime squeezer. Simply place one half of a lime, inside facing down, into this hand-held device and squeeze so as to pop the lime inside-out. In this case, I squeezed it right into a small measuring glass so I could measure as the juice came out. I do have an electric citrus juicer, but for the sake of one fruit, I just use the hand squeezers — I also have a bigger, yellow one for lemons as well as a much bigger, orange one for oranges — very convenient!!
The next step combined everything else together in the food processor: white beans, tahini, cayenne, and lime juice in with the garlic and salt.
A few pulses, and it’s done! Garnish with some cilantro, and take it to a party.
The best part of this white bean hummus is how amazingly simple and fast it it could be. Seriously, the most time-consuming aspect of this recipe was chopping a few pieces of cilantro. Delicious!
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