This hummus recipe was the greatest hit at a recent girls get together. I would love to claim it as my own, but It's my friend Missie's recipe. Enjoy!
Tuscan White Bean Spread
The cannellini beans provide a smoother consistency which makes for a nice change from the traditional hummus made with garbanzo beans. It’s also very easy to modify this spread into whatever kind of taste you’re craving. I’ve done Mexican versions (replacing the basil for canned chipotle chilis & limes), Greek versions (using feta, jarred roasted red peppers, and lemon), and even Indian (adding in some garam masala & turmeric for color).
2 cans cannellini or great northern beans, thoroughly rinsed & drained
2 cloves garlic
¼ cup fat free yogurt (I use Greek yogurt for the higher protein)
¼ tsp salt (to taste)
½ tsp lemon juice
¾ tbs truffle oil
¼ tbs extra virgin olive oil
1 cup basil leaves
¼ tsp red pepper flakes
Place beans, garlic, yogurt, lemon juice and salt into food processor. Secure lid in place and while mixture is processing, slowly drizzle in truffle oil through spout. Stop & taste and repeat with adding additional EVOO until desired smooth consistency for base. Can also add more yogurt if mixture needs additional moisture. Add in basil leaves and red pepper flakes and process until smooth. I tend to let the food processor run for a minute or so at this point, it incorporates air into the puree and makes for a nice texture. Taste again and adjust the seasonings as necessary (e.g. more basil, salt, garlic, etc). All measurements are approximations so alter amounts according to your own personal preferences. Serve with toasted pita chips.
