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 Base
Roasted Peppers
Toppings
Method
Hummus Preparation
- 1
Prepare the Hummus Base
In a food processor, combine the canned white beans, tahini, lemon juice, garlic cloves, chopped fresh rosemary, olive oil, salt, and black pepper. Blend until smooth.
- 2
Adjust Consistency
If the hummus is too thick, add a tablespoon of water at a time until the desired consistency is reached. Taste and adjust seasoning if necessary.
Roasting Peppers
- 3
Roast the Peppers
Preheat the oven to 400°F (200°C). Cut the bell peppers in half and remove the seeds. Place them on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast in the oven for about 20-25 minutes, or until the skin is charred and the peppers are tender.
- 4
Cool and Slice
Once roasted, remove the peppers from the oven and let them cool slightly. Peel off the charred skin and slice the peppers into strips.
Serving
- 5
Prepare the Flatbread
In a skillet over medium heat, toast the flatbreads until crispy and golden brown on both sides. Remove from heat and sprinkle with grated Asiago cheese.
- 6
Assemble the Dish
Spread the white bean hummus onto a serving platter. Top with roasted pepper strips and sprinkle with halved Castelvetrano olives. Serve with the crispy asiago grana flatbread.