Name: Italian Hummus
Prep time: 10 min
Total time: 10 min
Ingredients: 15.5 ounce can chickpeas, rinsed and drained; 15.5 ounce can cannellini beans, rinsed and drained; 1/4 cup tahini; 2 tablespoons sun-dried tomatoes, chopped; 2 tablespoons freshly grated Parmesan cheese; 1 lemon, juiced; 2 garlic cloves, minced; 1 1/2 teaspoons fresh rosemary, chopped; 1/2 teaspoon salt; Pinch of freshly cracked black pepper; 1/2-3/4 cup extra virgin olive oil

Italian Hummus

Print Recipe

Prep Time: 10 minutes
Total Time: 10 minutes
Yield: about 3 cups

Ingredients

15.5 ounce can chickpeas, rinsed and drained
15.5 ounce can cannellini beans, rinsed and drained
1/4 cup tahini
2 tablespoons sun-dried tomatoes, chopped
2 tablespoons freshly grated Parmesan cheese
1 lemon, juiced
2 garlic cloves, minced
1 1/2 teaspoons fresh rosemary, chopped
1/2 teaspoon salt
Pinch of freshly cracked black pepper
1/2–3/4 cup extra virgin olive oil

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Instructions

Place all the ingredients except olive oil in a food processor.
Blend on high and stream in olive oil while blending until smooth and desired consistency is reached.
Serve immediately or store in an airtight container in the refrigerator.

Notes

Begin with 1/2 cup extra virgin olive oil. Add more as needed or if you prefer a creamier hummus.

Find it online: https://www.motherthyme.com/2013/05/italian-hummus.html