If you’ve ever eaten at an Italian restaurant I’m sure that you’ve enjoyed a nice piece of crusty bread dipped in olive oil. But have you ever had the pleasure of tasting white bean hummus served with that olive oil? I was recently at a restaurant where they stirred herby, creamy white bean hummus into the oil and I absolutely loved it. I liked it so much, in fact, that as soon as the meal was over I decided that I was going to make my own white bean hummus at home so I could eat it by the spoonful!
To be honest, I didn’t actually intend to eat this hummus by the spoonful, but as soon as I blended together the rosemary, beans, garlic and lemon juice I couldn’t help but lick the spoon 2 or 3 or …7? times! It was just SO delicious! The rosemary is fragrant, the lemon is bright, the garlic is strong (as it should be!) and the white beans are blended into a smooth, creamy consistency perfect for dipping.
Italian White Bean Hummus
(Recipe from Racheal Ray)
You will need…
1 – 15oz. can Cannellini Beans, drained and rinsed
3 sprigs Rosemary, leaves removed from the stem and roughly chopped
Juice of 1 Lemon
3 cloves Garlic, minced
2 tablespoons Olive Oil (approximately)
Salt, to taste
3 tablespoons Tahini
Add all ingredients to the bowl of a blender or food processor. Blend together until smooth, adding more olive oil as you go if needed. I used a Vitamix and found that blending on low between speed settings 2-4 while using the tamper to push the ingredients into the blades worked well. Once the hummus has reached a creamy consistency use a spatula to scrape the dip into a bowl. (Don’t leave any hummus behind… you’re going to want to eat every last drop!) Serve with crackers, crusty Italian bread, or just a spoon. 🙂
Did you know that it’s incredibly easy to make your own hummus? I never realized this until we received a Vitamix blender as a wedding present. Now smooth and creamy home made hummus is just a few basic ingredients and a minute of blending away!
I like to think of this as a basic “building block” hummus recipe. After you familiarize yourself with the standard ingredients you can play around with the flavors to come up with your own variation. We haven’t tried tweaking the recipe yet but I have a feeling that next time we make a batch we’ll attempt to duplicate our favorite Trader Joe’s hummus flavors. My favorite is Cilantro Jalapeño Hummus and Matt’s go-to is TJ’s smooth and creamy Mediterranean Hummus with pine nuts. Of course, you could also try adding roasted red peppers, chipotle en adobo, pesto, sun dried tomatoes… the possibilities are endless!
Quick and Easy Hummus (from the Vitamix ‘Create’ Recipe Book)
You will need…
2 – 15 oz. cans Chickpeas – one can drained, the other with liquid
1/4 cup Sesame Seeds
1 tablespoon Olive Oil
1/4 cup Lemon Juice
1 clove Garlic
1 teaspoon Cumin (plus more for garnish)
Salt, to taste
Place the first six ingredients in the jar of a Vitamix* blender in the order shown above. Set the Vitamix to variable 1 then increase speed to variable 10 and switch to high. Use the tamper to push the mixture down into the blades and blend for 1 minute. Stir in salt to taste and transfer to a bowl. Garnish the hummus with cumin and serve with pita chips or your choice of veggie. Enjoy!
* This recipe came from our Vitamix ‘Create’ Recipe Book, meaning that it’s designed to be made in a Vitamix. When I used our Vitamix to blend the ingredients together the hummus turned out creamy, smooth, and perfectly blended in just one minute. If you have a different type of blender the consistency might turn out a little less smooth (those sesame seeds could be hard to blend) so you may want to opt for a recipe that uses tahini (sesame seed paste) instead.
Matt and I live about five minutes from work which means that we are able to drive home in the middle of the day to visit Bailey and eat lunch together. Usually we eat leftovers, lean cuisine pizzas, or lean pockets (my fav is the grilled chicken jalapeno cheddar!) but this week we decided to plan ahead and actually prep food on Monday that we could enjoy all week. The minimal amount of prep work at the beginning of the week was well worth it and we happily assembled and ate our fresh veggie wraps with feta, hummus, and basil on Tuesday, Wednesday, and Thursday.
These wraps were inspired by Cosi‘s Hummus and Veggie Sandwich and Panera‘s Mediterranean Veggie Sandwich. We made a few changes including using soft, pliable flatbread from The Fresh Market and adding our favorite types of hummus. (I prefer Trader Joe’s Cilantro Jalapeno Hummus and Matt likes TJ’s Mediterranean Hummus.) The resulting sandwiches are flavorful, colorful, and just messy enough to give you an excuse to lick the excess hummus and melted feta off of your fingers when you’re done eating. 🙂
Veggie Wraps with Feta, Hummus and Basil (makes 6 sandwiches)
You will need…
6 pieces Flatbread or flexible, fresh pita bread
Approx. 1 cup reduced fat Feta Cheese, crumbled
Approx. 1 cup of your favorite hummus
1 Red Onion, thinly sliced into rounds and cut in half
1 Cucumber, thinly sliced on a diagonal and then cut into strips
1 Red Pepper, thinly sliced into long pieces
Handful of Basil Leaves, thinly sliced
Place one flatbread on a microwave-safe plate and sprinkle with feta cheese. Microwave on high for 30 seconds to warm up the bread and slightly melt the cheese. Top the cheese with 2-3 spoonfuls of hummus and gently spread the hummus over the cheese with the back of the spoon. Top with sliced onion, cucumber, pepper, basil and a spoonful of feta. To eat your veggie wrap, fold up the edges of the flatbread taco-style and enjoy!
What do you eat for lunch during the work week? Please share! 🙂