Best Italian Hummus Recipes

EASY ITALIAN-STYLE HUMMUS

Steps:

• Drain 3/4 of the liquid in the cans of beans. Put the beans, cheese, olive oil, garlic and lemon juice in a food processor. Puree.
• Add cayenne powder, paprika and ground black pepper as desired. Check for salt. Puree again. I usually add at least 1/4 teaspoon cayenne so that it has some kick to it.
• Remove and let the flavors marry for at least 6-8 hours or overnight in the fridge.
• Take the dip out of the fridge around 2 hours before serving. I usually spoon it into a pie plate or onto a large plate. Smooth the top of the hummus with the back of a spoon or use a knife.
• About 30 minutes before serving, garnish the hummus. First I spread prepared pesto sauce on top. You can spread it all over, in an outer circle pattern, spread it on half the hummus, or however you wish.
• Sprinkle at least 1/2 cup toasted pine nuts on top, or place in the center, or in whatever design you desire.
• Sliver around 1/4 of a roasted red bell pepper and arrange in a design of your own choosing.
• Arrange sliced olives around the edge of the plate.
• All of these garnishes are optional, but the pesto sauce and the toasted pine nuts taste especially good with this.
• Good served with pita chips or as a sandwich spread.

ITALIAN HUMMUS

Steps:

• Heat the oven to 325 degrees F. Toast bread 7 to 8 minutes.
• Place the beans in food processor with tahini, garlic, rosemary, the juice of 1 lemon and some salt. Turn processor on and stream in a little olive oil, process until smooth, adjust salt and transfer to a small serving bowl, garnish with toppings if you wish (on its own it is still delish), surround the hummus with toasts for spreading.

ITALIAN CHICKPEA SPREAD (HUMMUS)

Steps:

• Blend.
• Refrigerate.
• Enjoy!

ITALIAN HUMMUS WITH PESTO

Steps:

• Drain one can of beans, and put beans in food processor.
• Partially drain second can of beans, and add with remaining ingredients to the food processor.
• Process until smooth.
• Serve with crunchy bread sticks or a good chewy french bread.

ITALIAN HUMMUS

Steps:

• In a blender or food processor, blend the cottage cheese, beans, basil, tomatoes, garlic, salt, and pepper until smooth.

ITALIAN HUMMUS

Steps:

• Process all ingredients except shaved Parmesan in food processor until smooth.
• Spoon into serving bowl.
• Top with shaved Parmesan.

ITALIAN WHITE BEAN HUMMUS

Steps:

• In a food processor, purée beans until nearly smooth. Add tahini and continue to purée. Add olive oil and pulse. Add the lemon juice one tablespoon at a time, tasting after each addition. Add in ice water as needed, until the hummus has a texture you prefer. I added about 2 tablespoons of ice water. Season with salt, adding ½ teaspoon at a time. Serve at room temperature, topped with parsley and capers and drizzled with olive oil. Try serving the hummus with raw vegetables, crackers, or chips for dipping; spread it inside a pita or wrap; or use it as a sauce for grilled meat or fish. Keeps sealed in the refrigerator for 3 - 4 days.

ITALIAN STYLE HUMMUS

Steps:

• 1. In a food processor, combine the beans, half of the garlic, pine nuts, lemon zest and juice, and 1 tbsp (15 mL) of the rosemary. Process until chunky smooth. 2. With the processor running, drizzle in the olive oil until the hummus reaches a smooth, silky texture. Taste, then season with salt and pepper, and set aside. 3. In a bowl, toss together the tomatoes, the remaining 1 tsp (5 mL) of rosemary and the remaining garlic. Taste, then season with salt and pepper. 4. Spoon the hummus into a wide, shallow bowl, using the back of the spoon to form a cavity at the centre. 5. Spoon the tomatoes into the cavity in the hummus. Drizzle olive oil over the tomatoes and hummus, then sprinkle with a few drops of balsamic vinegar.