A velvety cream with an intense flavor, made with cannellini beans, sun-dried tomatoes, and a touch of Double Concentrated Tomato Paste. The perfect dip to share with friends during aperitivo, served with bread or fresh vegetable sticks.
4 people
1
In a blender or food processor, combine the Tomato Puree and all the other ingredients, except the water and the lemon.
2
Turn on the blender and, using a tamper, push the ingredients down toward the blades, being very careful. If necessary, add some water to help achieve a smooth consistency.
3
Add the lemon juice as well and continue blending until you obtain a smooth cream. Once ready, transfer the cream to a shallow bowl and create a swirl with a spoon and garnish the surface with extra virgin olive oil, smoked paprika, and chili flakes.
4
Serve the bean and sun-dried tomato dip with bread or raw vegetables, and enjoy the explosion of flavors!
This rich, full-bodied cream is an extremely versatile dish, perfect for convivial evenings with family and friends. Ideal for serving at the center of the table, it transforms even the simplest aperitivo into a special moment. Its bold, slightly spiced flavor wins you over from the very first taste, thanks to the balance between the natural sweetness of the legumes, the savory notes of sun-dried tomatoes, and the aromatic depth of the spices. Our secret? A generous spoonful of Mutti Double Concentrated Tomato Paste, which not only gives the cream a deep, inviting color, but also enhances its flavor, making it richer, and truly irresistible. It’s this extra touch that makes all the difference, transforming this cream into a surprising dip full of character.
Legumes are the foundation of this recipe. In our version, we chose cannellini beans, ideal for achieving a cream that is rich yet delicate. If you prefer a more traditional variation, you can use chickpeas, or opt for other types of beans such as borlotti or red beans for a heartier texture and more intense flavor. This recipe is highly customizable: you can adjust the spices, add fresh aromatic herbs, or make the cream thicker or looser depending on how you plan to serve it: from a simple appetizer to a creative and abundant aperitivo buffet.
If you’re wondering how many days hummus lasts in the fridge, the answer is generally 3-4 days when stored in a well-sealed airtight container. To keep it fresh for longer, drizzle a thin layer of extra virgin olive oil over the surface before refrigerating. What can you eat with hummus or a legume spread like this? The options are endless: toasted bread, pita, focaccia, breadsticks, crackers, as well as raw vegetables such as carrots, celery, fennel, and bell peppers. It’s also excellent as a spread for sandwiches and wraps, or as a side dish for meat or grilled vegetables. Is hummus eaten hot or cold? Traditionally, it is served at room temperature or slightly chilled, never hot. Taking it out of the fridge 15–20 minutes before serving allows you to fully appreciate its aroma and creamy texture.
DO ART YOURSELF
Finished the product? Don’t throw the packaging away: turn it into something creative!
