Cannellini Bean Hummus

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Cannellini Bean Hummus

 

1 cup fresh basil leaves

1 cup parsley leaves

5 cloves peeled garlic

1/2 tsp. salt

1/4 tsp. ground black pepper

1 can drained cannellini beans

2 tbsps. extra-virgin olive oil

1 dadh hot sauce

 

Bring about 5 cups of water to a boil in a saucepan. Add the basil and parsley,

pushing the herbs down into the water, and cook for 10 seconds.

Drain the herbs in a sieve, pressing on them lightly to extract excess moisture,

and place in the bowl of a food processor with the garlic, salt, and pepper.

Process the mixture for a few seconds to combine the ingredients, then scrape

down the sides of the bowl with a rubber spatula to gather the ingredients in

the bottom of the bowl.

Add the beans and process for about 1 minute, again stopping the motor once or

twice and scraping down the sides of the bowl with a rubber spatula, until the

mixture is smooth with flecks of green visible throughout. Add the oil and hot

sauce and process for about 5 seconds, or until they are incorporated. Transfer

to a serving bowl.

 

 

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