Lemon + Harissa White Bean Hummus

Adapted from The Olive Oil & Vinegar Lover's Cookbook
by Emily Lycopolus

Available for sale in our store!

Lemon and Harissa White Bean Hummus

• 1 (19 oz) can cannellini beans, drained and rinsed
• 1/4 cup tahini
• 1/8 cup Lemon EVOO
• 1/8 cup Harissa EVOO
• 1 small garlic clove
• Pinch of chili flakes
• Sea Salt

• Puree the beans, tahini, olive oils and garlic in a food processor until creamy and smooth.
• With the machine still running, drizzle in up to 1/4 cup of water to thin hummus to desired consistency.
• ​Spoon into a serving bowl, drizzle with olive oil and top with chili flakes and sea salt. Serve with pita chips or your favorite crackers, crisp veggies.

Meyer Lemon Extra Virgin Olive Oil

$24.00