January 21, 2011

Creamy White Bean Hummus

Brightly flavored, hearty, and healthy:

I love the silky, yet thick, texture of this white bean hummus. It is wonderfully versatile and quick to make. Whether served as an appetizer with crunchy red pepper strips and crackers, or smothered on a lunch sandwich, it's one recipe that should be kept close by!

1 15oz. can cannelini beans, drained
2 t. fresh lemon juice
1.5 T. extra virgin olive oil
1 large garlic clove, peeled
3/4 t. ground cumin
1/2 t. dried parsley
1 T. fresh chopped basil
1 t. grated lemon peel
1/2 t. hot pepper flakes

Directions: Add all ingredients in a food processor and process until smooth.


  1. It looks delicious and you've done a great job making it look creamy in the photo. What do you eat with your hummus?

  2. Hi Sarah, thanks for reading. That's a good question and sorry I didn't note that in the posting for this dip! I serve this dip with slices of crunchy sweet red pepper, as well as some delicious buttery whole wheat/muti-grain crackers....Delicious!



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