Cannellini Bean Hummus Recipe

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Cannellini Bean Hummus Recipe
Cannellini Bean Hummus Recipe photo by Taste of Home
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Cannellini Bean Hummus Recipe

Read Reviews
4 3 2
Publisher Photo
My version of hummus features a delightful nuttiness from tahini, a peanut butter-like paste made from ground sesame seeds. The beans pack a lot of protein so it's a healthy snack for kids. —Marina Castle Kelley, Canyon Country, California
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 5 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 5 min.

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

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.
Transfer to a small bowl; stir in parsley. Refrigerate until serving. Serve with pita wedges and assorted fresh vegetables. Yield: 1-1/4 cups.
Originally published as Cannellini Bean Hummus in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p227

Nutritional Facts

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

  • 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
  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.
Originally published as Cannellini Bean Hummus in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p227

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Reviews forCannellini Bean Hummus

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MsLinda59 User ID: 8139265 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."

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JessBella6 User ID: 5295511 82069
Reviewed Jul. 7, 2013

"easy, delicious summer snack!"

MY REVIEW
auds1102 User ID: 4340751 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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