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–+ servings

Cannellini Bean Hummus

A quick and easy hummus without chickpeas! Try this vegan and gluten free dip today
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Servings: 3 serving
Author: Teri-Ann Carty
Prep Time: 10 minutes
Total Time: 10 minutes

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)
US Customary - Metric

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.

Nutrition

Serving: 1serving | Calories: 528kcal | Carbohydrates: 25g | Protein: 11g | Fat: 46g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 29g | Sodium: 1044mg | Potassium: 130mg | Fiber: 7g | Sugar: 0.03g | Vitamin A: 19IU | Vitamin C: 2mg | Calcium: 116mg | Iron: 4mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.