Updated: Jul 23, 2020
This simple play on traditional hummus comes together quick, and is a crowd pleaser. It actually develops more flavor with time. I also use it as a sandwich spread, sometimes freeze it and save it for a quick soup base starter, and definitely do lots of dippin. Definitely customizable to your liking, this version uses a mix of garbanzo and white cannellini beans, but you can mix it up and play around with your own takes! The trick is blending with a dash of hot water and making sure you have enough acid! Also love to toast my garlic and onion a bit until tender, but not burnt, and fold that in when blending.
¼ cup hot water (boiled)
1 can white cannellini beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
2 tbs apple cider vinegar
2 tbs lemon juice, plus more to finish
1 tsp lemon zest
1 tsp smoked paprika
¼ cup EVOO, to stream in, and to drizzle on top
1 large clove garlic
Handful chopped parsley for garnish
½ medium white onion, cubed
Handful of chickpeas, clean and dried
Rinse and drain your canned beanzz and set aside. (side note: when making soup and adding beans always add the liquid from the can as it will help emulsify and bind your soups)
Smack your garlic clove, and toast with your white onion with a little olive oil, on medium heat shaking every 20 secs, until translucent and tender.
I like to deglaze the garlic and onion with vinegar and help steam towards the end of the cooking process and to add a punch of acid. Set aside.
In a food processor or blender, add your beans, onions, garlic, and rest of ingredients and pulse until smooth, making sure to drizzle in both hot water and EVOO a little bit at a time to help achieve your desired consistency.
I like to reserve a few chickpeas, dry them on a paper towel and toast them with oil and smoked paprika until crispy and add to the top of the dish for some presentation points. Sometimes I saute some fresh shrimp and just eat this as a meal.