Crudités with Cannellini Bean Hummus
Raw veggies are a refreshing and satisfying snack, especially when paired with our creamy and rich cannellini bean hummus.
veggie suggestions:
green and yellow French beans, trimmed
radishes, whole
endive, broken into leaves right before eating
asparagus, sliced in half lengthwise, into spears
any fresh veggie you like, sliced into bite-sized bits…
ingredients for the hummus:
makes about 1 cup
1 can or 24-ounce jar cannellini beans
juice of 1 lemon
2 garlic cloves, minced
1/2 cup tahini paste
1 tsp ground cumin
sea salt
freshly ground pepper
1/2 cup extra-virgin olive oil
1. Sprinkle veggies with high-quality sea salt and drizzle with lemon before packing (this will help veggies retain their vibrant color).
2. Place the beans, lemon juice, garlic, tahini paste and cumin in a food processor. Start pulsing and slowly drizzle in the olive oil. Pulse until smooth but still a bit chucky.
3. Season with salt and pepper and garnish with a drizzle of olive oil and fresh herbs.
Originally featured in London Picnic
