I don’t know about you, but the less cooking I can do in the summer, the better- but that doesn’t mean I want to sacrifice flavor! I love this simple, almost all pantry-ingredient white bean hummus as a quick side dish or the sauce for a quick bowl dinner. It’s packed with flavor with little effort- my favorite kind of recipe!

Chef Notes:

• I like the more delicate flavor of white (cannellini) beans in this recipe, but you could absolutely use chickpeas as well.
• Don’t skimp on the quality of the sundried tomatoes- they’re where the flavor comes from! Choose the best you can find, if they’re packed in olive oil- the better. I like DeLallo, Cento or California Sun Dry.

Sundried Tomato White Bean Hummus

Ingredients: 

1 can white beans, drained and rinsed
1/4 cup tahini
2 cloves garlic, roughly chopped
2 tbsp lemon juice (more as needed)
1 7-oz jar sundried tomatoes packed in oil, oil removed
1/2 tsp Italian seasoning
1/4 tsp salt
2 tbsp oil reserved from sundried tomato jar
olive oil as needed

Instructions:

1. Prepare marinade: Combine white beans, tahini, garlic, lemon juice, sundried tomatoes, seasoning and 2 tbsp oil from tomato jar in a food processor.
2. Process until a thick paste is formed. Slowly stream in oil until almost desired consistency.
3. Taste for seasoning. Add additional lemon juice and/or salt as desired. Continue to add oil, while motor is running, to reach desired consistency.

Serve with vegetables or pita chips.

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