Thanks to a sale in the bulk section of my local grocery store, I have a pandemic-level supply of cannellini beans in the pantry. So we are now making everything cannellini! Here is my latest innovation, cannellini bean hummus. Since I used cashew butter in place of tahini (just because it is what I have – the alliteration is a bonus!) I am calling it Cannellini Cashew Hummus.

At this point I think I could blend any bean along with garlic, lemon juice, olive oil and salt and dip carrot sticks in it or make a sandwich or wrap with it. Sesame tahini or cashew butter are nice to have but actually optional. For years I made hummus without tahini just because my local store did not carry it. I suppose almond or peanut butter would also work but somehow I am used to eating these nuts with fruit and have not tried them with savory dishes or vegetables. Except I guess I do eat celery with peanut butter and sometimes even carrots.

Anyway here is the readout on my latest combination.

1 cup dry cannellini beans

1/2 cup unsalted cashew butter

6 cloves garlic

Juice of 1-2 lemons (at least ¼  cup)

1 ¼  tsp salt (if cashew butter is salted, reduce accordingly)

¼ cup olive oil

couple handfuls of fresh mint (can also use cilantro or basil)

Soak and boil the cannellini beans. I used a pressure cooker. I should have measured the output but in case you are using cans, probably it would need two 15 ounce cans. Maybe three.

Blend it all together! Taste and adjust lemon juice or salt as needed.

Use as a dip or spread for raw vegetables, idli / dosa, bread, chapati or even on its own.
Eat immediately or keep refrigerated in closed container for up to a week (you will probably eat it all before that). Great for potlucks too. As shown in the picture above, mine made enough to fill a 24 ounce jar and have enough left over for a couple of sandwiches.

Should you be wondering what is the difference between cannellini and great northern beans, here is a note from Bob’s Red Mill:

cannellini-beans-vs-northern-beans