Hello,
Well today I made Garlic White Bean Hummus for my after school work snack. I figured if I’m on a healthy kick and I’m a big snacker, I better get myself all geared up! This Hummus, if I can call it hummus since I didn’t use garbanzo beans is perfect for dipping veggies and toppings on sandwiches. It has a subtle garlic flavor with just a hint of Cayenne Pepper to kick it up a notch. The nutrition stats on this hummus is awesome too!!
Though it doesn’t win the beauty prize, the taste does and creaminess is so good. Very spreadable! I opted for using Cannellini Beans over Garbanzo beans because I didn’t feel like pealing the beans. This was simple, just drain rinse and throw in the food processor.
Garlic White Bean Hummus
1 15 oz can (1 3/4 cup) of Cannellini Beans (aka White Kidney Beans) Drained and rinsed
3 Cloves of Garlic
1/2 tsp.of Cumin
3 tsp. Lemon Juice
Dash of Cayenne Pepper
1/2 tsp Olive Oil
1 Tbsp. Water (This if your mixture is to thick for the food processor)
Directions:
I put the cloves in a food processor first, then the beans, spices, olive oil and lemon juice. Process until smooth. Use the water to help get the dip to process.
Note: I used a mini food processor which was a little difficult. If you have a normal size food processor I recommend using that. This is a very thick dip!
Makes 1 3/4 Cup or 14 2 Tbsp.servings:
Calories per 2 Tbsp.:
Calories: 26, Fat: .3, Sodium: 67, Potassium: 70, Carbs: 5, Fiber: 1.5, Protein 1.8
I did a comparison with using Garbanzo Beans instead and there is way more Potassium in the Cannellini Beans and no sugar! Check out the stats:
Calories in Hummus using Garbanzo Beans instead
Calories: 26, Fat: .8, Sodium: 2.6, Potassium: 2.8, Carbs 4, Fiber 1, Sugar: .3, Protein: 1.3
I hope you give this Hummus a try, I think you’ll like it, especially if you like traditional Hummus!!
Have a great day!!!