One of my favorite dips to serve for a large gathering is hummus. Hummus is normally made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic.
My favorite way to make hummus is with Cannellini beans, also known as white kidney beans. I add almonds to make it more interesting. I am not a big fan of tahini (sesame paste), so generally leave it out. I also think that topping the hummus with toasted cumin oil really sets it off.
I normally serve my hummus as an appetizer with fresh cut carrots, peppers, cucumbers, and celery. Warmed pita bread or crusty baguette slices also go great with this hummus.
I hope you make this recipe and like it as much as I do!
- 1 (15.5) oz can white beans or navy beans
- 2 1/2 tbsp fresh lemon juice
- 3 cloves garlic
- 1/4 cup parsley, washed, rough chop
- 1/2 cup canola oil
- 3/4 tsp salt
- 1/2 cup slivered almond, lightly toasted
- Hot water if needed
- 1 tbsp canola oil
- 1 tsp cumin seed
- 1 tbs fresh parsley, minced
Drain and rinse beans thoroughly.
Place all ingredients except oil in a food processor and process for a minute. While the processor is running, slowly add in your oil. Blend for around 4 minutes until nice and smooth.
If the consistency is too thick, run the processor while slowly adding a little hot water. Continue blending until it reaches your desired consistency.
Heat oil in a small frying pan on medium-high heat. When the oil is hot, add in the cumin seed. Stir.
Toast the seeds in hot oil for a few minutes over moderate heat.
Turn off the heat and stir in the parsley.
Transfer the finished hummus in a serving bowl or plate. Drizzle parsley oil over the hummus. Mix. Enjoy!
Did you make this dish? I’d love to know how it turns out! Feel free to email me or use the hashtag #globaldinein on Instagram.