Italian Hummus


  • 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
  • 1/23/4 cup extra virgin olive oil


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


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