White Bean Hummus with Rosemary-Parmesan Dippers

No need to reach for a Snickers to satisfy your hunger when this little number promises to do the trick. I have been in love with Trader Joe’s Tuscan White Bean Hummus since summer of ’10 (no denying it, we go way back) and decided it was about time to recreate the deliciousness on my own. The use of cannellini beans in this variation of hummus makes for a super creamy spread. Both the hummus and the rosemary-parmesan dippers are a cinch to make and are the perfect way to get a party started or satisfy a mid-afternoon snack craving. With a few ingredients and 15 minutes of your time, you’ll have the above plated and ready to go.

Blissful Basil’s White Bean Hummus w/ Rosemary-Parmesan Dippers

For the Rosemary-Parmesan Dippers:

* 2 pieces garlic Naan (Indian flatbread), cut into 1-inch-thick strips

* 1 tbsp extra virgin olive oil

* 1 sprig fresh rosemary, leaves removed and chopped

* 1/4 cup grated Parmesan

* 1/2 to 1 tsp sea salt

For the White Bean Hummus:

* 1 15-oz can cannellini beans, drained and rinsed

* 1 1/2 tbsp extra virgin olive oil

* 2 garlic cloves, minced

* 1/2 tsp cumin

* dash cayenne pepper

* juice from 1 lemon

To make the Rosemary-Parmesan dippers: preheat oven to 375°. Line a baking sheet with parchment paper and spread the Naan strips out evenly. Using a pastry brush, brush olive oil evenly across each piece of Naan. Sprinkle with rosemary, Parmesan, and sea salt. Bake for 10-12 minutes or until golden and crisp.

Make the white bean hummus by adding cannellini beans and olive oil to a food processor and processing until smooth. Add in the minced garlic, cumin, cayenne, and lemon juice and process until incorporated. Taste and season accordingly with sea salt.