I wanted to make some hummus to accompany a Mediterranean-style meal but we didn't have any chickpeas. So, I decided to make a white bean dip instead and I actually enjoyed it more than hummus. I think that canned chickpeas can taste a little feet-ish (sorry if I've just nauseated you but they do). But cannellini beans are always perfect in my book. They're incredibly creamy so they lend themselves to being blended and quite neutral in flavor so they soak up seasonings well.
15 oz. can cannellini beans
2 tablespoon sesame seeds
1 tablespoon + 3 tablespoons olive oil
1 clove garlic
2 tablespoons lemon juice
1 teaspoon salt
½ teaspoon pepper
½ teaspoon cayenne pepper
+ feta crumbles
+ dippers (pita chips, celery, carrot sticks, etc.)
So, our food processor hasn't been feeling too hot. No matter because I just went old school with a mortar and pestle. Either works.
Next, toss in a garlic clove and mash it into a paste. Then, add in the lemon juice and beans. Mash until smooth.
flatbread pita chips. Just cut up a pita into triangles, brush with oil, sprinkle with salt, and then bake until crisp.
It's a delicious snack but it also makes a pretty good lunch alongside a Greek salad.