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White Bean Hummus With Kalamata Relish

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“Using a food processor for the relish makes this a little faster!”
READY IN:
35mins
YIELD:
3 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  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 for taste. Let cool.
  2. For the Relish, stir together the tomato, olives, olive oil, parsley, lemon juice and zest until well combined. Season with salt and pepper.
  3. Top the Hummus with the relish and drizzle with olive oil before serving with pita triangles.
  4. Top with Kalamata relish and drizzle with olive oil before serving. Serve with pita triangles.

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