White Bean Hummus (v) Recipe
Rosemary white bean hummus, roasted peppers, Castelvetrano olives, crispy asiago grana flat bread.
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Ingredients
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Hummus
Roasted Peppers
Toppings
Method
Hummus Preparation
- 1
- 2
Adjust Consistency
Blend the mixture on high speed until smooth and creamy. If the hummus is too thick, add a tablespoon of water at a time until you reach your desired consistency.
- 3
Taste and Adjust
Taste and adjust seasoning if necessary, adding more salt or lemon juice to preference.
Roasted Peppers Preparation
- 4
Preheat Oven
Preheat the oven to 425°F (220°C).
- 5
Prepare Peppers
Slice the bell peppers in half, remove the seeds and stems, and place them cut side up on a baking sheet.
- 6
Roast Peppers
Drizzle the peppers with olive oil and sprinkle with salt. Roast in the oven for about 20-25 minutes, or until the skins are charred and blistered.
- 7
Cool and Peel
Remove from the oven and allow to cool slightly before peeling off the charred skin.
Assembly
- 8
Spread Hummus
Spread the white bean hummus on a serving platter or bowl.
- 9
Add Roasted Peppers
Arrange the roasted peppers on top of the hummus.
- 10
Add Olives
Top with the halved Castelvetrano olives.
- 11
Serve with Flatbread
Serve the hummus with crispy asiago grana flatbread for dipping.
