The other day I was craving hummus, but Whole Foods stopped making my favorite kind, and I haven’t found a good substitute. Instead of trying yet another hummus that I’m not crazy about, I decided to try this recipe again. I discovered this recipe a while ago, and to be honest, I don’t even remember where it came from. It always pops back in my head, though. Mostly because the ingredients are simple and the result is creamy and delicious.
1 (15 oz) can of cannellini beans
1/4 cup (loosely packed) fresh parsley
1/2 lemon, juiced
1 garlic clove
1/3 cup olive oil
salt and pepper
Rinse and drain the cannellini beans. Add them to the food processor.
Rinse the parsley leaves. Toss them in, too.
Add salt and pepper and a (big) garlic clove.
I like it garlicky. If you don’t love raw garlic, just add a small clove.
Add the lemon juice.
Pulse this mixture together. It doesn’t need to be smooth yet.
Add 1/3 cup of olive oil.
If you have a food processor that lets you add oil as you pulse the mixture, do that.
But don’t worry, mine doesn’t work that way, and it still turns out fine.
Pulse until smooth.
Transfer to a bowl. Let the dipping begin!
I like this dip with pita chips and sugar snap peas, but try your favorite chips or veggies!
Store in an airtight container.
This dip will keep in the fridge for about a week.
But don’t worry, it probably won’t last that long!