Sanaa Abourezk - Sanaa Cooks
 
 

OUR BOOK TIP:
Gluten Free Vegetarian Mediterranean Recipes
By Sanaa Abourezk

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CANNELLINI BEANS AND ROSEMARY HUMMUS

To make this hummus: Soak the  cannellini beans in water overnight.  On the second day boil the beans until they are cooked and almost mushy.  You can also use canned cannellini beans.

Place a head of garlic on foil sheet, drizzle with little of olive oil, warp tightly and bake about 1o minutes.  The roasted garlic will tame the taste of the garlic and give this hummus a unique taste.

 
Add little rosemary, lemon zest, lemon juice, pinch of cayenne pepper, salt and little tahini. Mix everything into fantastic spread.

Add little rosemary, lemon zest, lemon juice, pinch of cayenne pepper, salt and little tahini. Mix everything into fantastic spread.

 
 

PREP TIME: 10 mins - COOK TIME: 40 mins - TOTAL TIME: 50 mins


INGREDIENTS

- 4 .cups cooked cannellini beans

- 1 head of garlic

- ½ teaspoon olive oil

- Zest of 2 lemons

- ½ .cup lemon juice

- 2 tablespoons chopped rosemary

- ¼ cup tahini

- ¼ teaspoon cayenne pepper

- Salt to taste

 

INSTRUCTIONS

  1. Place the head of garlic on a foil sheet. Drizzle with the oil, wrap and bake for 10 minutes and the garlic is soft. Remove from the oven and cool down. Peel the cloves and place on the side.

  2. Place the cooked beans with the garlic in a food processor. Puree until smooth.

  3. Add the rest of the ingredients and process into smooth paste. You can add little of the cooking water if the hummus little thick.

 
 

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