Cannellini Bean Hummus with Feta & Oregano
I have a not-so-secret fascination with hummus. That creamy garlicky lemony dip with a kick of tahini … ah it is one of my very favorite foods. I snack on it, spread it on my sandwiches, would probably bathe in it if I had enough of it! Well, no, that would be a waste. Because I would want to eat every. last. little. bit. I would be licking the tub. That would not be pretty.
That is how much I love hummus. I have seen hummus made with cannellini beans instead of chickpeas, so I had to give that a whirl. Oh, it turned out delicious. Too bad it is already gone … I didn’t make enough! So I recommend you double the recipe. Or maybe triple it? I SO need to make some more.
Cannellini Hummus with Feta and Oregano
- 1 c. cooked cannellini beans
- 1 t. olive oil
- 3 cloves of garlic
- A bit of lemon zest
- Juice from 1/2 a lemon
- 2 T. crumbled feta cheese
- A few sprigs of fresh oregano or 1/2 t. dried oregano
- 2 T. pinon nuts
- A few drops of sesame oil
Blend all ingredients in a blender or food processor till smooth. Add a little water if you need to for getting it to blend smooth. Serve with toasted pita chips.
How to toast pitas into chips:
Spray a baking pan with cooking spray. Cut the pitas into wedges and arrange in a single layer on the pan. Spray liberally with cooking spray. Bake at 400 degrees for about 10 minutes or until lightly brown and crisp.