White Bean Hummus With Kalamata Relish |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 20 |
|
Using a food processor for the relish makes this a little faster! Ingredients:
2 tablespoons extra virgin olive oil, plus more |
extra virgin olive oil, for garnish |
1 medium onion, chopped |
3 garlic cloves, finely chopped |
3 sprigs fresh thyme |
1 sprig fresh rosemary |
2 (15 ounce) cans white beans, such as cannellini |
2 teaspoons coarse salt, plus more |
coarse salt, as needed |
fresh ground black pepper |
1 pinch cayenne pepper |
2 tablespoons tahini (sesame paste) |
2 teaspoons fresh lemon juice |
4 pita breads, warmed and cut into triangles |
1 plum tomato, seeded and very finely chopped |
2 tablespoons pitted kalamata olives, very finely chopped |
2 tablespoons extra virgin olive oil |
1 tablespoon chopped fresh flat-leaf parsley |
1/2 teaspoon finely grated lemon zest |
2 teaspoons fresh lemon juice |
coarse salt & freshly ground black pepper |
Directions:
1. Heat the oil in a large skillet over medium heat. Add the onion, garlic, thyme, and rosemary. Cook until onions are translucent, 5 to 6 minutes. Add beans with their liquid, 1 cup of water, salt, pepper, and cayenne, and bring to a simmer. Cook until liquid is nearly evaporated, about 8 to 10 minutes. Remove thyme and rosemary sprigs; discard. Carefully transfer mixture to the bowl of a food processor, add the tahini and lemon, and puree until smooth. Adjust seasoning for taste. Let cool.
2. For the Relish, stir together the tomato, olives, olive oil, parsley, lemon juice and zest until well combined. Season with salt and pepper.
3. Top the Hummus with the relish and drizzle with olive oil before serving with pita triangles.
4. Top with Kalamata relish and drizzle with olive oil before serving. Serve with pita triangles.
|
|