Ingredients you need
- 2 cups cannellini beans pre-cooked or canned
- 1 lemon juiced
- 1 tbs sesame tahini
- salt by taste
- black pepper by taste
- 1 pinch cumin powder
- 1 pinch sweet paprika powder or chilli flakes
- 1 tbs olive oil
It’s always nice to have a snack in the fridge to use as a spread on sandwiches or tortilla, combined with salad or other vegetables.
This recipe is a variation of the well-known chickpea hummus but made of white beans. I always cook a little extra when I’m making a traditional Bulgarian white bean stew, and before I add the tomatoes, I put aside a cup or two to make some of this hummus.
In this recipe I have added the traditional hummus flavours but is possible to try out different styles like with some sun dried tomatoes, roasted paprika etc.