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Italian Hummus

Italian Hummus


  • 1 loaf sesame semolina or crusty baguette, bakery sliced

  • 1 can white beans (15-18-ounces), rinsed and drained

  • 3 tablespoons sesame tahini paste

  • 2 cloves garlic, grated or minced

  • 3 sprigs rosemary, leaves finely chopped

  • Juice of 1 lemon

  • Salt

  • 2 tablespoons extra virgin olive oil (EVOO)

Optional garnishes:

  • Coarsely chopped green or black olives

  • Chopped parsley and basil leaves

  • Chopped roasted red peppers

  • Chopped hot pickled vegetables (giardiniera)


Pre-heat the oven to 325°F. Toast the bread for 7-8 minutes.

Place the beans in food processor with the tahini, garlic, rosemary, lemon juice and some salt. Turn the processor on and stream in a little EVOO, process until smooth, adjust the salt and transfer to a small serving bowl. Garnish with toppings, if you wish (on its own it is still delish), then surround the hummus with toasts for spreading.