white bean hummus

this recipe for hummus is quite unlike the chickpea version but I like it so much better we never make traditional hummus now. it is so good I have to restrain myself from eating the whole bowl at once. we eat it with the homemade pitas I posted about a while ago but you could eat it with crackers, vegetables, or plain bread if you like.


white bean hummus

1 (15 oz) can white beans (any kind will work)
1/4 cup loosely packed flat-leaf parsley (completely optional... I will add it in the summer when I have it in the garden but otherwise leave it out and it's just as good, possibly better)
2 tablespoons lemon juice (use fresh if you really like lemon flavor)
1 clove garlic (use fresh, it lends a lovely heat to the dip)
1/4- 1/3 cup extra virgin olive oil (I use a 1/4 cup but the recipe calls for 1/3 so use what you like)

Put beans, parsley (if using), lemon juice, garlic, 1/2 tsp salt and 1/4 tsp pepper into food processor. Pulse until coarsely chopped. While the processor is running, gradually add the oil and process until smooth and creamy. Season to taste with salt and pepper if necessary. Serve cold or at room temperature.