The cannellini beans give this hummus a soft, buttery texture. Curry and roasted capsicum combine to make a layered, delicious flavour. Serve with sliced pitta bread, crackers or sliced sweet capsicum.
1 (400g) tin chickpeas, drained
1 (400g) tin cannellini beans, drained
1 tablespoon tahini
1 tablespoon pureed roasted red capsicum
1 teaspoon cayenne pepper
1 1/2 tablespoons curry paste
1 tablespoon chopped garlic
120ml olive oil
ground white pepper and salt, to taste
1 tablespoon crumbled feta cheese
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Directions Preparation:15min › Ready in:15min
Into a food processor combine the chickpeas, beans, tahini, capsicum puree, cayenne pepper, curry paste and garlic then blend until smooth.
Add olive oil while food processor is running. Spoon hummus into a serving bowl.
Season with salt and pepper then sprinkle the crumbled feta cheese on top.