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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
1 teaspoon(s) cayenne pepper |
2 teaspoon(s) cumin |
2 can(s) drained cannelli beans |
2 tablespoon(s) evoo |
1 clove(s) garlic |
1 teaspoon(s) ground coriander |
1/4 cup(s) lemon juice |
1/2 teaspoon(s) salt |
2 tablespoon(s) soy sauce |
1/2 cup(s) tahini |
Directions:
1. Note: As with making any hummus, play around with the above ingredients per your taste, and modify as needed.
2. Fit a food processor with the steel blade. Process the garlic cloves until finely minced, stopping the processor occasionally to scrape down the sides of the work bowl. Add the beans and pulse the machine a few times to chop them coarsely. Then, with the machine running, puree them while you slowly pour the sesame paste through the feed tube. ADD A LITTLE WATER IF TOO THICK. Still with the motor running, pour the olive oil, lemon juice, and soy sauce through the feed tube, stopping the processor occasionally to scrape down the sides of the bowl. Stop the processor, open the lid, and add the salt, cumin, coriander, and cayenne. Process until thoroughly blended. If the puree seems too thick for dipping or spreading, pulse in 1/4 to 1/2 cup cold water. Transfer the puree to a bowl
3. Add chopped tomatos and basil topping as garnish on top. Add a little more EVOO if needed. Best served with some toasted flat bread.
4. Refrigerate.
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