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Cannellini Bean Hummus with Tomatoes and Cucumbers

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.

Course Appetizer
Cuisine Mediterranean
Keyword hummus
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 - 6
Author The Cowgirl Gourmet in Santa Fe was inspired by smitten kitchen


For the hummus

  • 1 can (15 oz.) cannellini beans organic, drained and rinsed
  • 1/4 cup tahini
  • 1 lemon juiced
  • 3 garlic cloves
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil plus more for serving

For the chopped vegetable salad

  • 1 1/2 cups cherry or heirloom tomatoes halved for the cherries and diced for the heirloom
  • 1 medium cucumber washed and diced
  • 1/4 red onion diced
  • 1/2 lemon, juiced
  • 1/8 teaspoon kosher or sea salt
  • A few grinds of freshly ground black pepper
  • Sumac or za'atar optional
  • 1-2 tablespoons finely chopped parsley plus more for garnish
  • Drizzle extra virgin olive oil


For the hummus

  1. 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.

  2. 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.

For the chopped vegetable salad

  1. 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. 

  2. 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.

  3. Arrange pita wedges and finish with additional za'atar, sumac and/or fresh parsley.