This twist on the traditional Middle Eastern appetizer was inspired by something we ate at the California Pizza Kitchen. The basic difference between this and traditional hummus is that we used cannellini (instead of garbanzo) beans and stirred in some basil. If you are unfamiliar with cannellinis, they large creamy, white beans used often in Italian cooking. They are sometimes referred to as Northern beans and make excellent vegetarian substitutes for both fish and chicken. Chopped tomato makes a great garnish for the hummus.
15 1/2 ounces cannellini beans - drained
3 tablespoons tahini
1/4 cup lemon juice
1 garlic clove
1/2 teaspoon salt
1/4 cup water
1/4 cup fresh basil - coarsely chopped
Place all ingredients in a blender. Puree until the mixture is transformed into a smooth paste. If the consistency is too thick add more water. (I prefer to add more lemon juice, but most people don't like the high acidity). Stir in chopped basil.
Calories: 206 Calories From Fat: 27%
Protein: 11g Carbohydrate: 28g
Cholesterol: 0mg Sodium: 275mg