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Italian Hummus
March 21, 2006

This recipe is wonderful!... I substituted ricotta (much lower sodium) for the cottage cheese, but otherwise followed the instructions to the letter. The result was a scrumptious soup, delicious cold or warmed up. The only problem was I really wanted a hummus consistency as I planned to stuff hard boiled egg whites with it (like a deviled egg, only with this hummus). I'm fairly certain that even if I'd left out the liquid from the cannellini beans can, it still would have been too runny to call hummus. Kristin? Would you be so kind as to re-read what you put down here in your recipe to verify it's correct? As I said, the flavor combination is wonderful! - Thanks!

  1. 14 Ratings

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