Cannellini Bean Hummus

Full disclosure: I blatantly stole this idea from my friend Colin. You’ve probably made chickpea hummus before and the only thing different here is the legume. Rather than chickpeas, Colin used red kidney beans and I used white for this version. They all make a wonderful snack. For an extra kick of flavour, drizzle the top with some olive oil, particularly the harissa-infused one from Frescolio!

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