A favorite pastime of my youngest sister when were growing up was to grab a handful of the chives that my mom grew in a container in our backyard, eat them and then coming running up to my middle sister and I, breathing a loud “HHHHHHiiiiiiii!!!” in our direction. Despite that rather “fragrant” introduction to chives I’m still a big fan of them, for their gentle oniony flavor as well the fact that they look like bright green herb sprinkles when you chop them. When I was considering how to bring bright, herbal flavors to White Bean Hummus chives and parsley both immediately jumped to mind. That pale green hue lets you know right away that you’re in for something fresh tasting.Hummus is also one of those wonder spreads that makes a perfect healthy substitute for ingredients like cheese or mayonnaise on a sandwich. Not that we have anything against either of these things on this blog (in fact, we exalt them) but from time to time it’s nice to lighten things up a little. Later this week I’ll share with you the incredible tartine I made with this hummus.
1(15-ounce) can cannellini beans, rinsed and drained
2 tablespoonsfresh lemon juice
1garlic clove, peeled
2 tablespoonschopped fresh chives
2 tablespoonschopped fresh parsley
1/4 teaspoonground cumin
Add all of the ingredients to a food processor or blender and purée until the mixture is smooth. Serve immediately with pita chips, grilled bread, vegetables or on a sandwich or wrap or refrigerate until you’re ready to use it.
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