Cannellini Beans and Rosemary Hummus

I love spreads especially hummus.  I wanted to make hummus in several colors without using any artificial colors. So, I used turmeric with beet to create yellow hummus, avocado to make green hummus, sweet potato to make orange hummus, beet to make burgundy hummus, and then… in a moment of madness I used octopus ink to make black hummus.  I pureed black beans with octopus ink and that was a total failure.  The black hummus looked grayish and smelled awful.  I throw the whole thing in trash bag, and took it outside the kitchen.

Cannellini bean hummus

Cannellini bean hummus

After few days and when I was able to forget the smell of my black hummus, I set my goal on white hummus.  I decided to use cannellini beans to get smoother hummus and to achieve the light color.

To make this hummus: Soak the  cannellini beans in water overnight.  On the second day boil the beans until they are cooked and almost mushy.  You can also use canned cannellini beans.

Place a head of garlic on foil sheet, drizzle with little of olive oil, warp tightly and bake about 1o minutes.  The roasted garlic will tame the taste of the garlic and give this hummus a unique taste.

cannellini beans, lemon, roasted garlic and rosemary

cannellini beans, lemon, roasted garlic and rosemary

Drain the beans but save little of the cooking water to use later.  Placed the beans in a food processor, peel the garlic and add to the beans. Puree into smooth paste. If the paste little thick, add little water of the cooking water.

Beans, roasted garlic and rosemary in the food processor

Add little rosemary, lemon zest, lemon juice, pinch of cayenne pepper, salt and little tahini.  Mix everything into fantastic spread.

Cannellini Beans and Rosemary Hummus
Prep time
Cook time
Total time
Unique hummus to serve at your next party.
Recipe type: Appetizer
Cuisine: Middle Eastern
Serves: 4 cups
  • 4 .cups cooked cannellini beans
  • 1 head of garlic
  • ½ teaspoon olive oil
  • zest of 2 lemons
  • ½ .cup lemon juice
  • 2 tablespoons chopped rosemary
  • ¼ cup tahini
  • ¼ teaspoon cayenne pepper
  • salt to taste
  1. Place the head of garlic on a foil sheet. Drizzle with the oil, wrap and bake for 10 minutes and the garlic is soft. Remove from the oven and cool down. Peel the cloves and place on the side.
  2. Place the cooked beans with the garlic in a food processor. Puree until smooth.
  3. Add the rest of the ingredients and process into smooth paste. You can add little of the cooking water if the hummus little thick.




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