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It’s that time of year again, outdoor potluck, BBQ time of year. We decided spontaneously to have our first one of the season just the other night. The lawn was freshly mowed, the weather was going to be great, we had the night off, we couldn’t let the opportunity go to waste. So with some quick invites sent out, okay, I fired off a few speedy texts, we rounded up a good bunch.
Now what to have on the spur of the moment. Definitely salads, like Mango Zucchini salad, and Quinoa Mediterranean Salad, chips, veggies, and how about some roasted red pepper hummus, with extra roasted red peppers. This hummus is a little different, it is made with cannellini beans instead of the traditional garbanzo beans, I like to switch it up a little.
The weatherman stayed true to his forecast, for once. We had actually reached 75 degrees, highly unusual for May. The mosquitos weren’t out in full force yet, it was a spectacular evening for some great food, visiting, and games with friends and even a fire in the fire pit.
I hope you are making the most of Spring, friendships, and the chance to share new recipes.
Ingredients
- 3 cups of cooked cannellini beans or 1 large can
- 1/4 cup of sesame tahini (optional, I prefer mine without) less calories too.
- Juice from 2 freshly squeezed lemons (don’t use the bottled stuff)
- 1/3 cup extra virgin olive oil
- 3 cloves of garlic
- 2 tsp of cumin (I love cumin so I use more)
- 1 tsp sea salt
- 2 roasted red peppers, chopped, one blended, one mixed in at the end by hand
Instructions
- Combine all but the beans in the food processor or vitamix.
- Process till it becomes the consistency you like.
- Add the beans 1 cup at at time blending in between, adding more lemon juice or water as needed.
- Scoop into bowl and hand stir in the second red pepper.
Tags: cannellini beans red pepper
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