Blue Cheese Cannellini Bean Hummus With French Herbs

Yield: 3-6 servings.

Time Estimate: 5 minutes.
Storage Notes: Best if consumed immediately, will keep for 2 days in the fridge.
Difficulty: Easy.

Depending on where you are, Summer is either just around the corner or already here. This simple dip / spread is prefect for BBQs, picnics, or as an addition to your antipasto or charcuterie plate.

We use cannellini beans here as opposed to the garbanzo's traditionally used in hummus: it give the spread just a little extra bit of creaminess, more akin to a pâté than traditional hummus. You might notice that we note this serves 3-6: it's perfect for sharing, but you just might find yourself hunkering down and eating the lion's share!



  1. Open up the beans, rinsing thoroughly in a colander, taking care to shake off as much water as possible.
  2. In a large bowl, combine beans, Taste of BordeauxBlue Cheese Sea Salt, olive oil, and lemon juice.
  3. Using a hand/wand blender, combine completely. We find pulsing works best: you're going a a velvety smooth consistency.
  4. Thinly slice cherry tomatoes width-wise.
  5. Transfer hummus to a serving bowl, garnishing with cherry tomato slices, and give it a final dusting with Taste of Bordeaux for a beautiful pop of color contrast.
  6. Serve with your choice of crudités, crackers, or toast points.
  7. Stay close: this goes quickly!