Italian Hummus Duo Recipe

Prepare beans

Drain and rinse the canned cannellini beans thoroughly. Pat dry lightly with paper towel to remove excess moisture.

Blend base

In a food processor, combine the drained cannellini beans, tahini, grated Parmesan (if using), garlic cloves, lemon juice, and 3 tablespoons EVOO. Process until the mixture is mostly smooth, scraping down the sides as needed (about 1–2 minutes).

Season and emulsify

With the processor running, add fresh basil leaves and chopped parsley. Add dried oregano, red pepper flakes, sea salt, and black pepper. Pulse until herbs are fully incorporated and hummus is creamy.

Adjust texture

If the hummus is too thick, add cold water 1 tablespoon at a time (up to 2 tablespoons) while processing until you reach a spreadable, silky consistency.

Finish

Transfer hummus to a serving bowl. Drizzle 1 tablespoon extra EVOO over the top and gently smooth with the back of a spoon. Set aside while you prepare the herbed drizzle and focaccia.

In a small bowl, whisk together 2 tablespoons extra-virgin olive oil, minced rosemary, minced thyme, and lemon zest. Let rest for 5 minutes to allow flavors to marry.

Spoon the herbed oil over the hummus in an even, decorative pattern. Lightly dust smoked paprika around the edge and over the oil for color and a subtle smoky note.

Activate yeast

In a small bowl, combine warm water, active dry yeast, and granulated sugar. Stir gently and let sit 5–7 minutes until foamy.

Make dough

In a large mixing bowl, whisk together the flour and fine sea salt. Add the foamy yeast mixture and 2 tablespoons EVOO. Stir with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead 5–7 minutes until smooth and elastic. Alternatively, knead in a stand mixer with a dough hook for 4–5 minutes.

First rise

Lightly oil a bowl with 1 tablespoon EVOO, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–90 minutes.

Shape and second rise

Pour remaining 1 tablespoon EVOO into a 9x13-inch baking pan and spread to coat. Transfer the risen dough into the pan and press it gently to fill the pan. Use your fingertips to dimple the surface deeply across the dough. Cover loosely and let it rest for 20–30 minutes to puff slightly.

Top and bake

Preheat oven to 425°F (220°C). After the second rise, press in thin garlic slices and rosemary sprigs into the dimples and drizzle remaining EVOO evenly over the top. Sprinkle coarse sea salt. Bake for 18–22 minutes until the focaccia is golden brown and the top is blistered.

Cool and slice

Remove focaccia from oven and let cool in the pan 5 minutes. Transfer to a wire rack and cool another 5 minutes. Slice into squares or strips for serving alongside the hummus.