Italian-Style Hummus with Diced Tomatoes
This hummus is delicious as a spread served with crackers or baguette slices, or turned into the base of a dinner. For that, smear a hefty serving of the hummus over a lightly toasted sliced of sourdough bread, then top with either lightly seasoned grilled chicken breast or roasted vegetables.
15-ounce can cannellini or other white beans, drained and rinsed
6 cloves garlic, minced, divided
1/2 cup pine nuts
Zest and juice of 1 lemon
1 tablespoon plus 1 teaspoon chopped fresh rosemary
1/3 cup extra-virgin olive oil, plus extra
Salt and ground pepper
1 large tomato, diced
In a food processor, combine the beans, half of the garlic, pine nuts, lemon zest and juice, and 1 tablespoon of the rosemary. Process until chunky smooth.
With the processor running, drizzle in the olive oil until the hummus reaches a smooth, silky texture. Taste, then season with salt and pepper, and set aside.
In a bowl, toss together the tomatoes, the remaining 1 teaspoon of rosemary and the remaining garlic. Taste, then season with salt and pepper.
Spoon the hummus into a wide, shallow bowl, using the back of the spoon to form a cavity at the center.
Spoon the tomatoes into the cavity in the hummus. Drizzle olive oil over the tomatoes and hummus, then sprinkle with a few drops of balsamic vinegar. Makes 4 servings.
Per serving: 500 calories; 350 calories from fat (70 percent of total calories); 39 g fat (4.5 g saturated; 0 g trans fats); 0 mg cholesterol; 31 g carbohydrate; 7 g fiber; 4 g sugar; 11 g protein; 250 mg sodium.