White Bean Hummus with Sundried Tomatoes

Last night, I had some cooked cannellini beans to use up and wanted to make something fun for Memorial Day weekend. A little creativity and a food processor produced one of our favorite concoctions thus far. Here’s how I did it.

What you need:

About a quart and a half of precooked cannellini beans, 5-6 heaping cereal spoonfuls of tahini and roughly the same amount of sundried tomatoes, salt, pepper, garlic powder, olive oil, cayenne and lemon juice to taste.

What you do:

Put  everything in the food processor and set to high until everything is completely blended and creamy.  Serve with toasted bread rounds, torn pita pockets or fresh vegetables.

Cook’s note:

 I used the type of sundried tomatoes that come cut into strips and packed in olive oil. They can be purchased in bulk inexpensively at the warehouse store and are a huge time saver. However, you could probably use the dried kind and hydrate in advance. That might impact the flavor result though, so make whatever call you feel comfortable with. The tahini and sundried tomato combo is what really takes this white bean hummus over the top in my opinion. Be as generous with those two ingredients as you need to be to get the desired flavor result. All other spices and ingredients are to taste.

Photo Credit: Love Janine

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