Italian Hummus Recipe -
Italian Hummus Recipe
  • READY IN 10 mins

Italian Hummus

Recipe by  

"Serve warm or cold with pita as a party appetizer, or put on French bread and run under the toaster oven for a great snack or light lunch."

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Original recipe makes 12 servings Change Servings
  • PREP

    10 mins

    10 mins


  1. In a blender or food processor, blend the cottage cheese, beans, basil, tomatoes, garlic, salt, and pepper until smooth.
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Reviews More Reviews

Most Helpful Positive Review
Sep 09, 2006

This is one of my favorite types of hummus, but I use a slightly different recipe. I've found that the standard one has too many grape tomatoes, which make the hummus too runny and give it a too-strong tomato taste. For this recipe, I only would use five or six grape tomatoes -- with most of the juice squeezed out. Also, I've experimented with roasting the garlic and using more of it, with good results.

Most Helpful Critical Review
Mar 24, 2006

It's too runny and has too much basil. I actually drained my cannellini beans, and thank goodness that I did. I wasn't a big fan of the basil. It's texture and flavor over powers the hummus. I think I would try it with a different herb. Definitely not something you could use as a dip or on crackers. I gave it 2 stars only because I hope that I can use it on turkey wraps. Will not make again!


13 Ratings

Mar 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!

Jan 27, 2009

Great variation of Hummus! I cooked my own beans(of course drained them) and used freeze dried basil cause I had it on hand. I chilled it and is great on my Pita chips!!

Jan 25, 2010

Wow, I was stunned at how well this came out. Will definitely be making it again! Next time I will use the blender however, bc the food processor didn't seem to chop the tomatoes & basil very well (or maybe mine is too weak, not sure). You would never know there was cottage cheese in there. I used raw garlic bc I wanted the spiciness. Ate it on toasted flat bread and loved it for days.

Apr 19, 2011

This was really good, I am always looking for great sandwich spreads and dips that are healthy and without eggs because we have allergies.

May 30, 2012

Even though I changed some things on this recipe I'm giving it 5 stars even with the modifications! First, I used low-fat ricotta instead of cottage cheese Second, as one of the other reviews recommended, I only used 6 grape tomatoes. Consistency was perfect!

Mar 24, 2013

The perfect alternative to mayo on a healthy wrap. Don't get me wrong, it tastes nothing like mayo but if you are looking for a healthy substitute it is a delicious creamy combination that adds some great flavor. I even used it for a veggie wrap and it added just the right amount of yummy flavor.


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  • Calories
  • 59 kcal
  • 3%
  • Carbohydrates
  • 9.3 g
  • 3%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 0.3 g
  • < 1%
  • Fiber
  • 2.1 g
  • 9%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 6 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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