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(6 votes, average: 3.33 out of 5)
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Servings: 6
Prep time: 15
Total time: 15 minutes
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
- 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.
- 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.
Ingredients:
- 1 (15-ounce) can of cannellini beans, drained and rinsed
- ¼ cup tahini
- ½ teaspoon cumin
- 1 lemon, juiced and zested
- Sea salt to taste
- 2 teaspoons olive oil for drizzling
- ¼ teaspoon Aleppo pepper flakes (optional)
- Chopped parsley or cilantro for garnish
Nutritional Information
Calories
158 cals
Fat
7 g
Saturated Fat
1 g
Polyunsaturated Fat
3 g
Monounsaturated Fat
3 g
Carbohydrates
18 g
Sugar
1 g
Fiber
5 g
Protein
7 g
Sodium
217 mg
*per serving
Ann's Tips and Tricks
If you can’t find Aleppo pepper, sprinkle with regular red pepper flakes
