Once you've successfully gotten your friends and family to enjoy humus, it's time to introduce a new bean to the repertoire. Just as easily whipped up in dip as the classic chickpeas, cannellinis combine here with a few simple ingredients for a satisfying appetizer at any party. And leftovers are great wrapped up with vegetables in lavash.
Cannellini beans are sometimes labeled white kidney beans, in case you're having trouble finding them. Also, dried beans can be substituted for the canned beans if you prefer. Use 1 1/2 cups cooked beans for each 15-ounce can of beans called for.
2 (15-ounce) cans cannellini beans, drained and rinsed
1 tablespoon white wine vinegar
1 tablespoon Worcestershire sauce
1 medium garlic clove, coarsely chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup olive canna-oil
3 tablespoons finely chopped fresh chives
Place beans, vinegar, Worcestershire, garlic, salt, and pepper in the bowl of a food processor. With the motor running, add canna-oil in a thin stream until completely incorporated and mixture is smooth, about 1 minute.
Add chives and pulse 5 times to evenly incorporate. Serve with wheat crackers, radishes, or cucumber and carrot sticks.
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