Healthy food doesn’t need to be boring at all. This creamy, flavorful, and beautiful sandwich spread is made at home in just 2-minutes. There is NO MAYONNAISE in it. Instead, it gets its creaminess from the soft and buttery cannellini beans (white beans). It is spicy and got its gorgeous color from paprika paste. And that extra umami is from tomato paste. The combination is a flavor bomb!
It is such a simple, easy, and quick sandwich recipe that you would want to have it regularly – for breakfast, lunch, and dinner. And it is rich in proteins too. Thanks to our good old beans. The perfect recipe for a busy day – clean and green. & Trust me, after trying this recipe, you will never buy any sandwich spread or mayonnaise from the market. Guaranteed!
What is Cannellini Beans?
Cannellini Beans are white, kidney bean-shaped beans from Italy. They get fluffy and creamy after boiling and because of that, they taste amazing in soups, dips, and sandwich spreads. They are rich in proteins and very good for health.
It is also known as Lobia in India and safaid (white) Lobia in Pakistan.
I have a cannellini bean minestrone (Italian Pasta Soup) loaded with pumpkin and sweet potato. It tastes delicious and you must give it a try.
How to cook Cannellini Beans?
Cannellini Beans take a long time to cook. First, wash and rinse them with water and soak them overnight or for at least 6 to 8 hours. You will need a bigger bowl for soaking because they expand in size.
Once they are soaked, put them in a pressure cooker with water and some salt. Pressure cook until the first whistle, on high flame. After that, lower the flame and cook for another 20 minutes or until cooked. Let it depressurize itself. Your cannellini beans or white beans are ready and perfectly creamy and cooked.
It can also be cooked in an Instant Pot – about 25 to 30 minutes in Bean Chilli Mode.
Cooking them in a saucepan is a time-consuming task. It would take around 1 hour to get soft and perfectly cooked.
Is this recipe vegan?
Yes. All the ingredients used in this recipe are vegan and plant-based. It is one healthy, protein-rich recipe for vegans and vegetarians. It can be consumed for breakfast, lunch, or dinner.
How to store Paprika and Cannellini Bean Hummus?
You can store the hummus in an air-tight container and refrigerate for around 5 to 7 days. You can even freeze it for up to a month. I never froze because I prefer to make fresh. But you can try and before use, thaw it overnight in the refrigerator. It would be good to use.
What combination of vegetables goes well with hummus?
Since hummus is already creamy in texture, you can try veggies that are crunchy like bell peppers, and cucumber. Cucumber and tomato add a nice juiciness and freshness to the sandwich.
You do not need avocados because hummus is already creamy. So, you can save the creaminess of avocados for another sandwich.
Ingredients Used – for quick reference
More Recipes – just as good!
Now you are all ready to make this delicious sandwich at home. You just need 5 minutes to make this recipe. It is rich in proteins and quite healthy too which makes it just perfect for breakfast. You can make the hummus and store it in the refrigerator for days. Then, you will be ready to make this sandwich anytime you want. Homemade ones are always tastier and contain the best quality ingredients. So, make it and enjoy your homemade happy meal.
If you try this recipe and like it too, please share the photo of your creation on Instagram and tag us @thefearlesscooking. We just love to see your recreation of our recipes.
Happy Cooking 🙂
Love from us
Richa
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