|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 5g||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This hummus recipe uses white beans instead of traditional chickpeas. Try this for a tasty alternative to chickpea-based hummus.
- 2 ½ cups white beans, drained and rinsed, or soaked if using dried
- 1 1/2 tablespoons of tahini
- 1 ½ tablespoons olive oil
- 1 tablespoonfresh lemon juice
- 1/2 teaspoon cumin
- 1 1/2 cloves of garlic, crushed
- 1/2 teaspoon salt
- water as needed
In a blender or food processor, blend the white beans.
Add tahini, lemon juice, cumin, garlic, olive oil, and salt until the ingredients form a creamy, paste-like consistency.
Add small amounts of water as needed until desired texture.
Pour the mixture into a large serving bowl. Cover and refrigerate for one hour or serve immediately.