This Prezzo Italian Hummus was inspired by my recent trip to Prezzo. I tried their Italian Hummus and really loved it, so decided to make my own inspired version at home.
I’ve noticed that the most popular post on my blog (especially via search engines) 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.
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 for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 400g tin cannellini beans, drained and rinsed (or sub haricot or butter beans)
- 1 tablespoon tahini
- 1 teaspoon ground sesame seeds
- 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
- To serve: extra fresh rosemary, chilli oil
- 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
- Serve with vegetable crudités, pitta bread or tortilla chips
- Keeps covered in the fridge for up to a few days