I have such a love affair with hummus. Especially home made hummus. Bright, fresh, lemony, garlicky  creamy goodness. I can’t get enough. I swipe it with bread, use it as a veggie dip (and also as a sandwich spread) and last but certainly not least- to camouflage a variety of vegetables for my two year old. This version I suppose technically isn’t traditional hummus as I use white (cannelloni) beans rather the traditional chick peas. But I have my reasons. When I make hummus with chickpeas, I always end up adding a ton of olive oil to trying to achieve the consistency I want. It just never gets perfectly smooth and seems dry.  I saw a tip over on Pinch Of Yum to skin the chickpeas for a better consistency. I love Pinch of Yum, great blog- amazing recipes- highly recommend you check them out. But, peeling chickpeas….? They get big bonus points for creativity- but I have about zero time for that. Tried it once. I got about 10 peas down and quit. But when I make white beans hummus all I need are a few tablespoons of olive oil, a little tahini, lemon juice and garlic……swoon. The white beans are naturally creamy and my food processor does ALL the work.  No bean skinning required. And then, you spoon in a little of my green olive tapenade and some toasted pine nuts. Seriously the cherry on top of this white bean sundae. It is Out. Of. This. World! As in, I’m quite proud of the self restraint I demonstrated by managing to get a few photographs before I ate it ALL. Who am I kidding-? I didn’t. I was starving and ended up having to make more.

It’s a new recipe for me. Hit with a hummus craving and presented with a can of the white cannelloni beans leftover from perfecting my Tuscan Style White Bean, Sausage and Kale Soup  (AMAZING, by the way) this was born. I would highly suggest buying two cans of the beans, so you can make both recipes.

I’m certain I’m not the first to take a crack at white bean hummus. But I might be the most excited. YUM!

White Bean Hummus

My very, very favorite snack is THIS hummus and THESE homemade parmesan pita chips.

And then, my second favorite is THIS hummus and red bell pepper, which let’s face it is better for me. But the pita…. Decisions, decisions.

White Bean Hummus

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So easy, you may never buy hummus again.

• 15 oz can white (cannelloni) beans, rinsed and drained
• juice of 1 lemon
• 2 T Tahini Paste
• 1/4 C olive oil
• 1 garlic clove, chopped
• 1 T pine nuts toasted

1. Combine all ingredients except pine nuts in the food processor
2. Process until smooth
3. Toast pine nuts in a dry skillet until just browned and nutty- smelling
4. Just before serving-top with pine nuts, the green olive tapenade and drizzle with more olive oil

Parmesan Pita Chips

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Homemade Pita Chips!

Yields: 64 chips

• 8 pita pockets
• olive oil
• garlic powder
• kosher salt
• 1 C grated parmesan cheese

1. Set oven broiler to high
2. Cut pitas into triangles, like a pizza.
3. If you use the pita pockets, each pocket should yield 8 chips.
4. Drizzle the pita with olive oil
5. Sprinkle on garlic powder and kosher salt
6. Top with the parmesan
7. Run under a broiler until the cheese is golden brown.
8. Recommended with the White Bean Hummus and/or the Green Olive Tapenade. YUMMY

• Preparation time: 10 minutes
• Cook time: 5 minutes
• Total time: 15 minutes

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