This lemony white bean hummus will bowl you over! It is super delicious and a wonderful alternative to the more traditional chickpea version. This creamy savory treat is bursting with protein, minerals and fiber and is excellent as a dip, in sandwiches and even as a base for vegan pizzas. Add to that a kick of citrusy Aleppo pepper and you’re set! Enjoy!
Preparation
1. In the bowl of a food processor, place the cannellini beans, tahini, cumin, lemon juice, and zest. Puree the beans until smooth. Season with salt to taste.
2. Heap onto a plate and spread out with a knife. Drizzle with olive oil and sprinkle with the Aleppo pepper if using and the parsley, Serve with a selection of veggie sticks or homemade Whole Wheat Pita Chips.
Julianne Scott, Drexel Food Lab
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