Cannellini beans are wonderfully nutritious. They’re fat-free and an excellent source of fibre, folate, iron and magnesium and protein! Try this tasty and nutritious hummus recipe and let me know in the comments what you think!
Ingredients
- Infused the oil with 5 cloves of garlic
- 1 stem rosemary
- 1/4 tsp dried thyme
- 4 tbsp olive oil
- Pinch of salt
- Twist of black pepper
Method
- Put these ingredients in a small pan with a lid and heat gently for 5 minutes, then leave for at least 5 minutes.
- Mix the Hummus 1 x 400g can cannellini beans with 1 x tsp tahini
- Add the juice of half a lemon
- Now add the beans and tahini to a food processor with the oil and the garlic (remove the rosemary stalk and put it to one side) and blitz to a rough paste.
- Finally, add the lemon juice and blitz again.
- Try not to let it get too smooth.
To Serve
- Decant the hummus into a serving bowl. Add the seeds 1/2 tsp pumpkin seeds
- 1/2 tsp sunflower seeds
- 1/4 tsp Za’atar
- Drizzle olive oil
- Put the seeds in a dry frying pan with the rosemary stalks and stir gently until they start popping, now add the Za/atar and a tiny drizzle of olive oil, just enough to glaze the seeds.
- Stir again for a minute or so and sprinkle onto the hummus.
This adds beautifully to both the texture and the flavour and makes it look more appetising when serving.
