White bean hummus with lemon and feta
HOW ON EARTH DO YOU SPELL THAT WORD? Hummus? Houmous? Wikipedia has about a million ways listed. Even ‘hoummos’ – what is that?! Anyway, since the default seems to be ‘hummus’, I went with that, even though it looks totally weird and wrong. I don’t even know any more, the word has lost all meaning. Is hummus even a thing?
Aaaanyway, this recipe is sort of hummus (gah), but sort of not. It’s made with white beans (cannellini beans) rather than chickpeas, but it tastes pretty similar. In fact I actually prefer this to ‘normal’ hummus (gah), especially with the addition of feta, lemon juice and chives, which make this version extra flavourful.
I actually halved the amount of feta that was listed in the original recipe, because despite my cheese-loving tendencies, I don’t want to end up looking like the back of a bus. If you’re more concerned about the cheesy goodness than your waistline, feel free to use the original amount – however even the reduced amount still added a great flavour and slight saltiness to the hummus (gah), which paired wonderfully with the sharpness of the lemon.
I’m going to stop saying the word hummus now before I lose my mind.
- 1 x 400g tin cannellini beans, drained (240g when drained)
- 100g feta cheese, crumbled
- 1 small clove garlic
- 1tbsp lemon juice
- Black pepper
- 3tbsp fresh chives, finely chopped
- Blitz the beans, feta, garlic and lemon juice in a mini food processor with plenty of black pepper until fairly smooth. Add the chopped chives, and mix well.
For BBC Good Food’s original recipe, see here.