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Cannellini Bean Hummus
Teri-Ann Carty
A quick and easy hummus without chickpeas! Try this vegan and gluten free dip today
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Prep Time
10
minutes
mins
Course
Dips & Spreads, Sharable & Snacks, Side Dish, Snack
Equipment
blender
Ingredients
2
cups
cooked cannellini beans
5
tbsp
tahini
3
small cloves garlic
7
tbsp
olive oil
juice from a whole lemon
¼
tsp
cumin
1
tsp
salt
cracked pepper to taste
½
cup
warm water (divided)
Instructions
Add all ingredients to a food processor except the water and start mixing then add a 1/4 cup of the water.
Keep mixing, stopping and scraping down the sides of the bowl as necessary. Taste and adjust for salt, lemon, and pepper.
Add more water if the texture is too dry. A little extra water won’t hurt but too little will make for a gummy hummus.
Once you’ve got a creamy texture, scrape from the food processor bowl and serve with a generous pour of olive oil and a sprinkle of paprika.
Keyword
beans, dairy free, gluten free, hummus, nut free, sugar free, vegan