I’m not sure why the perfect hummus has eluded me until now, but it has.
The following recipe has re-ignited my love affair with this vegan staple and I bet you’ll love it too.
Brought to you by the adorable Chloe Coscarelli in her book, Chloe’s Italian Vegan Kitchen with zero tweaks (except the name):
White Bean Hummus with Basil and Chopped Tomatoes (or as she calls it, Hummus Pomodoro)
1 can white kidney beans, also called northern white beans, rinsed and drained. (You can substitute the more traditional chick peas here.)
1/4 cup good olive oil plus more for drizzling
1 t/l lemon juice
1 garlic clove
1/2 tsp sea salt
1/2 tsp fresh cracked pepper
1 medium tomato, chopped
1/4 cup fresh basil
Toss all ingredients except tomatoes in a food processor and process until smooth. Adjust seasoning to taste.
Put in a cutie pie bowl and top with tomatoes and a generous drizzle of olive oil. You may add a drizzle of Balsamic vinegar as well, or toss some pine nuts on top to fancy it up.
Serve with fresh, raw vegetables—I like baby bell peppers, endive and carrots and maybe some pita bread or naan (Indian flat bread) for dipping.
*Tip To get the most flavor out of any kind of flatbread, set directly on the open flame of a gas stove or grill for a minute or two on each side before serving. It will taste like you baked the bread yourself.
Author: Erica Lebrandt
Editor: Travis May