Nourishing Tuscan Hummus

While living in Italy, one late summer day, I was entertaining the thought of what to serve my guests for a lunch. I so wanted to impress them with my Cannellini Bean Stew graced with the addition of Sage, a Tuscan classic. 

It was still a bit warm out though and felt serving something refreshing was in order. So I cooked my Cannellini and turned them into Hummus.

Served with fresh loaves of bread from the Panetteria; A crisp Salad of Arugula, Spinach,Tomatoes and Red Onion; an assortment of Olives and several bottles of Barbera from a local Farmer. Oh yes, I was truly living La Dolce Vita, the sweet life!

Dry Cannellini Beans

Tuscan Hummus
Ingredients:
4 Cups of Cooked Cannellini Beans
2 Cloves of Garlic
2 Lemons Juiced
1 Tbl Umeboshi Paste
1 Tbl Chickpea Miso
2 Tbl Tahini Paste
4 Tbl Olive Oil
3 Tbl Spring Water
2 Tbl of Fresh Sage
Sea Salt to taste (optional) 
Fresh Ground Black Pepper 

Fresh Sage

Method:
4 Cups of Fresh Cooked or Canned Cannellini Beans Rinsed and Drained
Puree in Food Processor with crushed Garlic, Lemon Juice, Tahini, Water, Olive Oil
Then add the Tahini, Umeboshi Paste and Chickpea Miso and Puree
Add Sea Salt (if needed) and minced Sage Leaves and Puree

 Crudités Plate

Presentation:
Spoon into a beautiful serving bowl, drizzle with your finest Extra Virgin Olive Oil and freshly ground Black Pepper 
Serve with an assortment of Olives, fresh loaves of Bread, a tray of crisp Crudités and don't forget the Vino!


Enjoy and celebrate La Dolce Vita!