White Bean Hummus Recipe
This has the smooth flavor of hummus but with a variation from the usual chickpeas. The cannellini beans give it a mild flavor with the underlying pungency of the Parmesan cheese.
Nutritional info
per serving
| Calories | 111 |
| Fat | 9g |
| Saturated fat | 2g |
| Carbohydrates | 5g |
| Sodium | 238mg |
| Fiber | 1g |
| Protein | 3g |
| Cholesterol | 3mg |
White Bean Hummus Recipe
2 cups
Servings
Prep time:
Total time:
2 cups
Servings
Servings
Prep time:
Total time:
Ingredients
- 1 (15-oz.) can cannellini beans, rinsed and drained
- 1 TB. minced garlic
- 3 TB. lemon juice
- 1 tsp. salt
- [1/3] cup tahini paste
- [1/2] cup grated Parmesan cheese
- 6 TB. extra-virgin olive oil
- 2 TB. fresh basil, chopped
- [1/2] tsp. fresh ground black pepper
- 3 TB. chopped sun-dried tomatoes
- 6 kalamata olives
Directions
In a food processor fitted with a chopping blade, blend cannellini beans, garlic, lemon juice, and salt for 2 minutes or until smooth.
Add tahini paste, Parmesan cheese, and 3 tablespoons extra-virgin olive oil, and blend for 1 minute.
Add basil and black pepper, and pulse 10 times.
Spread hummus on a plate, and drizzle with remaining 3 tablespoons extra-virgin olive oil. Garnish hummus with sun-dried tomatoes and kalamata olives.
Serve with pita bread or crackers.
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