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
Serving: 1servingCalories: 396kcalCarbohydrates: 18gProtein: 8gFat: 34gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 22gSodium: 783mgPotassium: 98mgFiber: 5gSugar: 0.02gVitamin A: 14IUVitamin C: 2mgCalcium: 87mgIron: 3mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.