Italian Hummus Recipes
ITALIAN HUMMUS
Made with white beans instead of chickpeas, this Italian Hummus will be a hit at your next dinner party.
Provided by Susannah Brinkley Henry
Categories Appetizers
Time 10m
Number Of Ingredients 9
Steps:
- In a food processor, combine cannellini beans, tahini, garlic, lemon juice and salt. Pulse together, slowly streaming in 2 tablespoons of olive oil.
- Transfer to a bowl to serve. Drizzle with 1 tablespoon olive oil on top. Garnish with olives and fresh oregano, if desired. Serve with pita chips, bread or fresh vegetables.
Nutrition Facts : Calories 89 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1/4 cup, Sodium 360 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
ITALIAN HUMMUS
Bring the taste of Italy to a family favorite when you whip up a batch of Italian Hummus. Our Italian Hummus recipe takes classic hummus and gives it an Italian twist using white beans, sun-dried tomatoes and Parmesan. It's the perfect appetizer for entertaining.
Provided by My Food and Family
Categories Home
Time 10m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Process all ingredients except shaved Parmesan in food processor until smooth.
- Spoon into serving bowl.
- Top with shaved Parmesan.
Nutrition Facts : Calories 45, Fat 2 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 2.725 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
EASY ITALIAN-STYLE HUMMUS
I actually like this much better than regular humus/hummus. It doesn't take long to put together, but tastes best if it has sat for at least 6-8 hours or overnight before serving. Cooking time is the time for the food processor.
Provided by Andtototoo
Categories < 15 Mins
Time 13m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Drain 3/4 of the liquid in the cans of beans. Put the beans, cheese, olive oil, garlic and lemon juice in a food processor. Puree.
- Add cayenne powder, paprika and ground black pepper as desired. Check for salt. Puree again. I usually add at least 1/4 teaspoon cayenne so that it has some kick to it.
- Remove and let the flavors marry for at least 6-8 hours or overnight in the fridge.
- Take the dip out of the fridge around 2 hours before serving. I usually spoon it into a pie plate or onto a large plate. Smooth the top of the hummus with the back of a spoon or use a knife.
- About 30 minutes before serving, garnish the hummus. First I spread prepared pesto sauce on top. You can spread it all over, in an outer circle pattern, spread it on half the hummus, or however you wish.
- Sprinkle at least 1/2 cup toasted pine nuts on top, or place in the center, or in whatever design you desire.
- Sliver around 1/4 of a roasted red bell pepper and arrange in a design of your own choosing.
- Arrange sliced olives around the edge of the plate.
- All of these garnishes are optional, but the pesto sauce and the toasted pine nuts taste especially good with this.
- Good served with pita chips or as a sandwich spread.
ITALIAN HUMMUS WITH PESTO
A combination of two of our favorite things....hummus and pesto. You can add extra pesto if you really like it, but I prefer a "lighter" taste in this dip
Provided by Lightly Toasted
Categories Beans
Time 5m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- Drain one can of beans, and put beans in food processor.
- Partially drain second can of beans, and add with remaining ingredients to the food processor.
- Process until smooth.
- Serve with crunchy bread sticks or a good chewy french bread.
Nutrition Facts : Calories 59.5, Fat 1.2, SaturatedFat 0.1, Sodium 128.3, Carbohydrate 10.1, Fiber 2, Protein 2.4
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