Zingy cannellini hummus

This recipe was inspired by a mistake in a cookery book. It said cannellini bean hummus in the description, but then had chickpeas in the recipe!

The great thing about this hummus is that it is very versatile and my flavours can be varied to whatever takes your fancy! I just picked these flavours because I enjoy them greatly. Enjoy!

Step 1) Drain a can of cannellini beans, and mash to a coarse puree.

Step 2)This step is optional, but I microwave this mash to remove any toxins that may be lurking in the beans.

Step 3)Allow the mash to cool before combining it with: 1 teaspoon of salt; 2 cloves of crushed garlic; 1/2 a teaspoon of cayenne pepper and 4 tablespoons of good extra-virgin olive oil.

Step 4)Swirl in some tomato puree gently and serve with vegetable crudites or pitta bread!