This Prezzo Italian Hummus was inspired by a recent trip to Prezzo. I tried their Italian Hummus and really loved it, so decided to make my own inspired version at home.
One of the most popular post on my blog is this Wagamama-Inspired Salad Dressing, so I thought doing more restaurant-inspired recipe posts was the way to go!
The recipe here is pretty similar to a normal hummus recipe, but you just substitute the chickpeas with cannellini beans (or any other white beans you have on hand should work, like haricot beans or butter beans).
What I found unique about the Prezzo Italian Hummus was the delicious pairing of the creamy white beans with the aromatic rosemary. It actually came served with a “roasted red pepper tapenade” on top, but as I didn’t have time to make this, I decided to drizzle the hummus with chilli oil instead. I feel this works in a similar way, adding a spicy kick to the garlicky, tangy hummus. If you do want to go down the roasted red pepper tapenade route, perhaps you could try this roasted red pepper sauce?
It also makes a great make-ahead appetiser if you’re feeding a crowd. It caters for a variety of dietary requirements too, because it’s vegan and gluten-free.
If you try out this recipe or anything else from my blog, I’d love to hear how you get on! Please give it a rating, leave a comment, or tag photo #rhiansrecipes on Instagram! I’d really love to hear any feedback – thank you!
An easy recipe for a homemade version of Prezzo's Italian Hummus.
- 400 g tin (14oz) cannellini beans, drained and rinsed (or sub haricot or butter beans)
- 1 tablespoon tahini
- 1 teaspoon dried rosemary (or sub equivalent amount fresh rosemary)
- Drizzle of olive oil
- Juice of half a lemon
- 1 garlic clove
- Salt + pepper, to taste
- Extra fresh rosemary
- Chilli oil
- Fresh parsley, roughly chopped
Place all ingredients into blender/food processor of choice and whizz until smooth
To serve, drizzle with chilli oil and garnish with extra fresh rosemary and fresh parsley
Serve with vegetable crudités, bread or crackers
Keeps covered in the fridge for up to a few days
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