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White Bean Hummus

25
Aug
2017

This Italian-style puree is served like a condiment—you can serve it on individual small plates with grilled sourdough bread, use it as a spread in your wraps, or take it to your next get-together and serve it as a dip with cut up veggies and toasted pita. It will keep in the refrigerator in a sealed container for up to five days. Move over, avocado toast—white bean hummus is here!

INGREDIENTS

1 large garlic glove

1 teaspoon of sea salt

3 cups drained and rinsed canned white beans, such as great northern or cannellini

¼ cup extra-virgin olive oil

2 tablespoons fresh lemon juice

Ground rosemary, for garnish

Ground sage, for garnish

DIRECTIONS

  1. Place the garlic and salt in a food processor fitted with the chopping blade and blend for a few seconds. Scrape the side.
  2. Add the beans, olive oil, and lemon juice. Process to create a smooth, creamy spread. Stopping a few seconds to scrape down the inside.
  3. Scrape into a serving bowl or small plates and dust with the rosemary and sage before serving.
Read 298 times Last modified on Friday, 25 August 2017 12:49
More in this category: « Pasta with Marinara Sauce
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