Summertime is still bursting hot, so a quick and easy no-cook recipe will surely please most people. Making a quick hummus in a blender using white cannellini beans from a can, instead of chickpeas, turns a classic dip into something new and quite interesting. I topped my white bean hummus with a jar of marinated artichoke hearts — for an even quicker and more flavorful approach to mealtime.
White beans, tahini paste, a clove of garlic and some lemon juice round out the ingredients and it’s all pureed until completely smooth. Warm water is the secret to a super creamy hummus because it breaks down the beans beautifully as they whirl around in a high speed apparatus. Spoon this luscious pool of hummus into a serving bowl and open a jar of marinated artichoke hearts. Place them in the center of the hummus and drizzle some of the remaining liquid over top. Smoked paprika is both sprinkled on top and in the hummus itself, that’s where the smokiness comes from. I adore this hummus as a meal on a hot summer night served with a crunchy baguette, and it’s pretty great to share with friends as a starter too.
2 cans white cannellini beans, drained – about 28 ounces
1/3 cup tahini paste
1 clove garlic, peeled
juice of 1/2 lemon
1 teaspoons salt
8 grinds of fresh black pepper
1/2 teaspoon smoked paprika + a big pinch for sprinkling
6 ounces marinated artichoke hearts in oil
1/4 cup fresh parsley, roughly chopped
1 baguette, optional
- In a high speed blender or food processor, add drained white beans, tahini paste, clove of garlic, lemon juice, salt, pepper and smoked paprika. Add 1/2 cup warm water and pureed until completely smooth, about 1 1/2 minutes.
- Pour into serving dish and top with marinated artichokes and drizzle 2 teaspoons remaining marinade over top.
- Sprinkle with a pinch of paprika and parsley. Serve with baguette, pita or crackers. Enjoy!