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White Bean Hummus with Kalamata Relish


Joan Rivers and Martha make hors d'oeuvres inspired by the best picture nominees, including White Bean Hummus.

  • Yield: Makes about 3 1/2 cups

Source: The Martha Stewart Show, February Winter 2007


  • 2 tablespoons extra-virgin olive oil, plus more for garnish
  • 1 medium onion, chopped
  • 3 cloves garlic, finely chopped
  • 3 sprigs fresh thyme
  • One 4-inch sprig fresh rosemary
  • Two 15-ounce cans white beans, such as cannellini
  • 2 teaspoons coarse salt, plus more as needed
  • Freshly ground black pepper
  • Pinch of cayenne pepper
  • 2 tablespoons tahini (sesame paste)
  • 2 teaspoons freshly squeezed lemon juice
  • 4 pita breads, warmed and cut into triangles
  • Kalamata Relish


  1. Heat the oil in a large skillet over medium heat. Add the onion, garlic, thyme, and rosemary. Cook until onions are translucent, 5 to 6 minutes. Add beans with their liquid, 1 cup of water, salt, pepper, and cayenne, and bring to a simmer. Cook until liquid is nearly evaporated, about 8 to 10 minutes. Remove thyme and rosemary sprigs; discard. Carefully transfer mixture to the bowl of a food processor, add the tahini and lemon, and puree until smooth. Adjust seasoning, if necessary. Transfer to a serving bowl, let cool.

  2. Top with Kalamata relish and drizzle with olive oil before serving. Serve with pita triangles.

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