If Italians made hummus, this would be it.
With origins in Italy, cannellini beans are the perfect alternative to chickpeas. Take this to the table with some delicious sourdough bread or spread on top of a Luna & Fennel pizza base along with Winter greens, feta and toasted hazelnuts...yum!
- 1 beetroot
- 200g cannellini beans
- 1 (heaped) tbsp tahini
- 1 garlic clove
- 1 tbsp extra virgin olive oil
- Juice of 1 small lemon
- Salt & pepper
Preheat the oven to 200 degrees.
Start by washing the beetroot (no need to peel), pat dry and wrap it in foil after coating in oil, salt and pepper. Roast in the oven for 1-1.5 hours until super tender - test this by unwrapping the foil and sticking a knife through the middle of the beet. Leave to cool.
Once cooled, roughly chop the beetroot into smallish chunks and add to a food processor along with all the other ingredients. Blitz together, adjust seasoning and add more oil and lemon juice if necessary until you have a chunky but smooth texture (don't be shy with the lemon juice, it makes all the difference!)