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(1 votes, average: 4.00 out of 5)
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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
Ann's Tips and Tricks
If you can’t find Aleppo pepper, sprinkle with regular red pepper flakes
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