We all know that hummus is a tasty, healthy choice – but did you know that cannellini beans make a super smooth and light hummus variation, and they’re lower in carbs and calories than chickpeas, as well as a little bit higher in fibre?
In this recipe we’ve added tomatoes – slow-roasting them intensifies their sweetness and sourness and allows our bodies to absorb more of their lycopene, an antioxidant thought to improve heart health.
The cooked tomatoes aren’t the only thing in this recipe that could reduce your risk of heart disease; raw garlic, beans, olive oil and sesame are thought to, too.
12 medium tomatoes, halved
2 cloves garlic, crushed
2 tbsp fresh thyme leaves
4 tbsp olive oil
2 tbsp za’atar
toasted Vogel’s, to serve
For the white bean hummus:
2 x 400 g tins cannellini beans, drained, but liquid reserved
2 cloves garlic; crushed
3 tbsp tahini paste
3 tbsp olive oil
1 ½ lemons, juiced and zest finely grated
- Preheat the oven to 140°C (120° fan) | 275F | gas 1.
- Cut the tomatoes in half and arrange cut-side-up in a baking dish. Stir the garlic and thyme into the oil and spoon it over the tomatoes, then season with salt and pepper.
- Roast the tomatoes for 2 hours or until sweetly caramelised at the edges.
- To make the hummus, put the lemon juice, zest, garlic, tahini and olive oil in a small bowl with 2 tbsp of the bean canning liquid and a big pinch of salt. Stir until smoothly combined.
- Put the drained beans in a food processor with the tahini mixture, then blend for 10 seconds. Scrape down the sides and add a little more liquid if needed. Blend for 2 minutes or until really creamy.
- Spoon the hummus onto a serving plate and swirl with the back of the spoon. Spoon over some of the tomatoes and the infused oil they’ve cooked in, then sprinkle with za’atar.
- Serve with warm toast for scooping.