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Cannellini Bean Hummus Recipe

Cannellini Bean Hummus Recipe

Try serving this dip with various veggies or pita bread slices.—Marina Castle, North Hollywood, California
TOTAL TIME: Prep/Total Time: 5 min. YIELD:10 servings

Ingredients

  • 2 garlic cloves, peeled
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1/4 cup tahini
  • 3 tablespoons lemon juice
  • 1-1/2 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons minced fresh parsley
  • Pita breads, cut into wedges
  • Assorted fresh vegetables

Directions

  • 1. Place garlic in a food processor; cover and process until minced. Add the beans, tahini, lemon juice, cumin, salt and pepper flakes; cover and process until smooth.
  • 2. Transfer to a small bowl; stir in parsley. Refrigerate until serving. Serve with pita wedges and assorted fresh vegetables. Yield: 1-1/4 cups.

Nutritional Facts

2 tablespoon (calculated without pita bread or vegetables): 78 calories, 4g fat (1g saturated fat), 0mg cholesterol, 114mg sodium, 8g carbohydrate (0g sugars, 2g fiber), 3g protein Diabetic Exchanges: 0 starch, 1 fat.

Reviews for Cannellini Bean Hummus

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MY REVIEW
MsLinda59 213996
Reviewed Dec. 4, 2014

"Easy and tasty. I did add a tablespoon of olive oil and a half teaspoon of sesame oil to increase the rich taste."

MY REVIEW
JessBella6 82069
Reviewed Jul. 7, 2013

"Easy, delicious summer snack!"

MY REVIEW
auds1102 171496
Reviewed Apr. 6, 2011

"Very good! I needed to add a little olive oil to make it creamier. I also added in some lemon zest. My kids are eating it up!"

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