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.

Cannellini Cashew Hummus
with mint