Lemony Hummus
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

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
01788-15-Drexel.HSM.Food.Lab.Logo


Ingredients:

1 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

156 cals

Fat

6 g

Saturated Fat

1 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

2 g

Carbohydrates

21 g

Sugar

1 g

Fiber

5 g

Protein

8 g

Sodium

237 mg

*per serving


Ann's Tips and Tricks

If you can’t find Aleppo pepper, sprinkle with regular red pepper flakes

 


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