White Bean Hummus

This is another great recipe using other beans an alternative to chickpeas. White beans or white kidney beans have a waxy, thick creamy texture, and they tastes great as a hummus. You can also use white butter beans as an alternative to white kidney beans.

Check out some of these links to read about the amazing health benefits to white beans:

http://www.livestrong.com/article/233551-what-are-the-benefits-of-white-kidney-beans/

http://www.everynutrient.com/healthbenefitsofbeans.html

http://www.healwithfood.org/health-benefits/white-beans-navy.php

 

Makes about two cups or so:

Makes about 2 cups or so

– 1 1/2 cups white beans, soaked, boiled and drained (this also comes out to one 15 oz can of organic white beans) (save the juice!)

– juice of 1 lemon

– 1 1/2 tbsp extra virgin olive oil

– about 1/2 a tsp of cumin (this is key for hummus. Never forget the cumin!)

– 1 large clove of garlic or a tbsp of minced garlic (found in jars at the grocery store)

– salt and pepper to taste

Put all the ingredients in a high powered blender or food processer, and blend until creamy. If you need more liquid, you can add water (to keep it lower fat), or tahini or more olive oil (I would recommend either water or tahini though).

Garnish with dried basil and sundried tomatos

Serve with veggies, or eat it by itself like I do!