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