Crudités with Cannellini Bean Hummus
Raw veggies are a refreshing and satisfying snack, especially when paired with our creamy and rich cannellini bean hummus.
green and yellow French beans, trimmed
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
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