Italian Hummus (Rachael Ray) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 loaf sesame semolina or crusty baguette, bakery sliced |
1 (15 to 18-ounce) can white beans, rinsed and drained |
3 tablespoons sesame tahini paste |
2 cloves garlic, grated or minced |
3 sprigs rosemary, leaves finely chopped |
1 lemon |
salt |
2 tablespoons extra-virgin olive oil |
coarsely chopped green or black olives |
chopped parsley and basil leaves |
chopped roasted red peppers |
chopped hot pickled vegetables - giardiniera |
Directions:
1. Heat the oven to 325 degrees F. Toast bread 7 to 8 minutes.
2. Place the beans in food processor with tahini, garlic, rosemary, the juice of 1 lemon and some salt. Turn processor on and stream in a little olive oil, process until smooth, adjust salt and transfer to a small serving bowl, garnish with toppings if you wish (on its own it is still delish), surround the hummus with toasts for spreading.
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