Author Notes
Give your classic hummus a twist by adding pineapple sage. The perfect dip to take to a picnic along with a bag of pita chips. —Colleen Delawder
Ingredients
-
1
15.5-oz. can of cannellini beans, rinsed and drained
-
1
garlic clove, peeled and roughly chopped
-
juice of 1 lemon
-
1 tablespoon
pineapple sage, roughly chopped
-
1/2 teaspoon
freshly ground black pepper
-
1/2 teaspoon
kosher salt
-
1/4 cup
extra virgin olive oil
Directions
-
Place all of the ingredients into a food processor except for the olive oil.
-
Begin to puree, while slowly adding the olive oil. Puree until you reach a smooth consistency.
See what other Food52ers are saying.