Light, lemony and oh sooo creamy. We do love a good hummus here at Minifarmsau and this one delights! As we are starting to come out of winter and are looking towards lighter days ahead, this satisfying spread is a little lighter while still being hearty enough to make your tummy happy.
Using Cannellini beans in place of chickpeas, the resulting texture is just beautiful. Never roasted lemons before? It makes them incredibly juicy and adds depth to their flavour.
Watch out! This is definitely 'More-ish!' and may become a regular in both your healthy snack and entertaining repertoires.
What You Need
2 cans of cannellini beans
2 – 3 large cloves of fresh garlic*, peeled and crushed
1/2 cup lemon juice from 2 - 4** roasted lemons (depending on the season and 'juciness', plus 1 more roasted lemon for serving
1/2 cup tahini (sesame paste)
1/3- cup olive oil, divided
2-3 Tbsp water (optional)
1tsp of salt*
3 Tbsp. fresh chopped parsley
freshly ground black pepper and paprika for serving
Focaccini (or other Italian bread) sliced- fresh or toasted- to serve
* Depends how garlic-y/salty you like it! ** I only needed 2 as mine were extremely juicy.
What To Do:
Preheat oven to 200C.
Cut 4 lemons in half, and one into quarters. Drizzle with a tablespoon of olive oil.
Roast for 20 minutes until lemons are soft and golden on the edges. Remove from the oven and let cool.
Using a food processor or blender, process the cannellini beans, tahini, garlic, salt, and juice from the roasted lemons, until smooth. Add water -if using- 1Tbsp at a time to reach desired consistency. Adjust salt to taste.
Serve hummus with your focaccini, a swirl of olive oil, a few sprinkles of black pepper and paprika, and finish with fresh parsley.
Want to make it a bit fancy? Toast up a few pine nuts, crushed pistachios or chilli flakes to sprinkle on top.
Inspired and adapted from CiaoChowBambina
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