If you love hummus but need a new spin on a classic, cannellini beans are a great replacement for chickpeas. They add richness and a creamy texture that may convince you cannellini beans make the best hummus. Top the hummus with chopped cucumbers, tomatoes, onion and parsley and now you have a meal. Serve with warm pita bread and have at it.
Place all ingredients in a food processor and blitz until smooth. If the mixture is too thick, add a little more lemon juice or oil. Blend again and taste to ensure you have the right balance of flavors.
Scrape hummus on a large plate and swirl the hummus with the back of a big spoon to make cavities and nooks. Drizzle it lightly with olive oil.
In a bowl, add tomatoes, cucumbers, onion, lemon, salt, pepper and olive oil and toss well. If you have sumac, add about 1/4 teaspoon.
Stir in parsley and then heap on top of hummus, draining any tomato liquid that may have settled into the bowl, prior to topping the hummus.
Arrange pita wedges and finish with additional za'atar, sumac and/or fresh parsley.