Sauce/Spread/Dip

Cannellini Bean Hummus

With the big game (aka The SuperBowl) looming on the horizon, all thoughts naturally turn to the most critical part of the day:

The Food. Seriously.

Well, truth be told, it appears to me that most people agree on three very important elements in terms of relevance to the big day: the food, the commercials, and the alcoholic libations. In that order.

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And although J and I haven’t figured out what we are doing just yet, I am definitely going to make another batch of this hummus, and I am hopeful that this tantalizing hotdish (yesterday, I learned that “hotdish” is the proper term for a casserole in the Midwest) will make an appearance. J’s friend Jamie emailed us the link yesterday, simply saying, “J should make this”.

Of course, J’s affection for Tater Tots is well documented…..

Cannellini Bean Hummus – adapted from mideast food

  • 2 ½ cups white beans, drained and rinsed
  • 1 1/2 tbs. of tahini
  • 3 tbs. olive oil, plus additional for drizzling on top
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon cumin
  • 1 1/2 cloves of garlic, crushed
  • water

In a blender or food processor, blend the white beans. Add tahini, lemon juice, cumin, garlic, and olive oil until the ingredients form a creamy, paste-like consistency. Add small amounts of water as needed until desired texture. Pour the mixture into a large serving bowl. Cover and refrigerate for one hour or serve immediately. Before serving, drizzle additional olive oil on top and sprinkle on fresh ground black pepper and cayenne pepper (or smoked paprika).

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