Cannellini Bean Hummus
A quick and easy hummus without chickpeas! Try this vegan and gluten free dip today
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Servings: 4 serving
Equipment
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.
Nutrition
Nutrition Facts
Cannellini Bean Hummus
Serving Size
1 serving
Amount per Serving
Calories
396
% Daily Value*
Fat
34
g
52
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
7
g
Monounsaturated Fat
22
g
Sodium
783
mg
34
%
Potassium
98
mg
3
%
Carbohydrates
18
g
6
%
Fiber
5
g
21
%
Sugar
0.02
g
0
%
Protein
8
g
16
%
Vitamin A
14
IU
0
%
Vitamin C
2
mg
2
%
Calcium
87
mg
9
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.