Quick White Bean Hummus

(from kylerhea’s recipe box)

“I’ve replaced the traditional chickpeas with white beans to create a lighter taste and texture. Use this as a dip for crudites or crispy crackers or as a sandwich spread with smoked ham and tomatoes.”

Source: The Figs Table by Todd English

Categories: APPETIZERS, DIPS, SNACKS

Ingredients

  • 2 cups cooked white cannellini beans, rinsed and drained
  • 3 garlic cloves, crushed or finely chopped
  • 1/4 to 1/2 cup water
  • 2 Tbs extra-virgin olive oil
  • 3 Tbs fresh lemon juice
  • 1/2 tsp ground cumin, or more to taste
  • 1/2 tsp Hungarian paprika
  • 1 tsp kosher salt

Directions

  1. Place the beans and garlic in a food processor fitted with a steel blade and process until smooth. While the machine is running, gradually add the remaining ingredients and process until smooth.

  2. Serve immediately, or cover and refrigerate up to 3 days.

  3. Makes about 1 1/4 cups

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