White Bean Hummus with Kalamata Relish
White Bean Hummus with Kalamata Relish
From Martha Stewart
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for garnish
1 medium onion, chopped
3 cloves garlic, finely chopped
3 sprigs fresh thyme
One 4-inch sprig fresh rosemary
Two 15-ounce cans white beans, such as cannellini
2 teaspoons coarse salt, plus more as needed
Freshly ground black pepper
Pinch of cayenne pepper
2 tablespoons tahini (sesame paste)
2 teaspoons freshly squeezed lemon juice
4 pita breads, warmed and cut into triangles
Kalamata Relish, recipe below
Directions
- Heat the oil in a large skillet over medium heat. Add the onion, garlic, thyme, and rosemary. Cook until onions are translucent, 5 to 6 minutes.
- Add beans with their liquid, 1 cup of water, salt, pepper, and cayenne, and bring to a simmer. Cook until liquid is nearly evaporated, about 8 to 10 minutes.
- Remove thyme and rosemary sprigs; discard.
- Carefully transfer mixture to the bowl of a food processor, add the tahini and lemon, and puree until smooth. Adjust seasoning, if necessary. Transfer to a serving bowl, let cool.
- Top with Kalamata relish and drizzle with olive oil before serving. Serve with pita triangles.
Makes about 3 1/2 cups.
1 plum tomato, seeded and very finely chopped
2 tablespoons pitted Kalamata olives, very finely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon finely grated lemon zest
2 teaspoons freshly squeezed lemon juice
Coarse salt and freshly ground black pepper
In a small bowl, stir together the tomato, olives, olive oil, parsley, lemon juice and zest until well combined. Season with salt and pepper.
Makes about 1/2 cup.
Information
- Category
- Dips, Appetizers
- Cuisine
- Mediterranean/Middle Eastern
