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Cannellini and olive hummus

Switch things up a bit by swapping those chickpeas out for cannellini beans when you make our moreish olive hummus. Serve it with roasted potato skins or flatbread.

SERVES 8–10 // COOKING TIME 10 min

2 × 410g tin cannellini beans, drained and rinsed
200g pack pitted black olives, drained and rinsed
¼ cup tahini
¼ cup smooth peanut butter
¼ cup mayonnaise
3 tbsp lemon juice
1 clove garlic, peeled and crushed
1 tsp paprika
1 tsp salt
Mint, to garnish

Place all of the ingredients, except a few olives and the mint, in a food processor. Purée.
2. Serve garnished with olives and mint.

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