Smokey White Bean Hummus
I’ve been obsessed with hummus this summer. Obsessed, I tell you! Having a salad? Hummus. Extra carrots laying around? Hummus. Empty spoon? HUMMUS.
While I love a good store bought hummus as much as the next person, there’s something extra special about freshly made dips at home. I like knowing exactly what ingredients are being put in it, and honestly, a 79¢ can of beans is a lot cheaper than a $4 container of pre-made dip.
I decided to mix things up and use White Cannellini beans for this dip instead of the standard chickpeas. White beans are an awesome source of fiber and plant-based protein--10g fiber and 8g protein per serving--and they tend to be a bit creamier than chickpeas, so the recipe doesn’t require as much tahini and oil.
This recipe is super tasty and great to bring to a picnic or bbq (or any type of gathering really) as an appetizer or for just snacking on your own!
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
Servings: 4-6
Ingredients
1 can white Cannellini (kidney) beans, drained
1 tsp tahini
1 tbsp extra virgin olive oil
Juice of 1 lemon
1 tbsp minced garlic
1 tsp smoked paprika
¼ tsp sea salt
Dash of garlic powder
Instructions
Add all of the ingredients to a blender or food processor and blend until smooth and creamy. If the mixture is too thick, add a little more olive oil.
*Tip: Squeeze lemon juice into a small cup or container first. If any seeds fall out into the juice, this makes it waaay easier to pick them out before adding the juice to the other ingredients!
Pour into container or bowl and top with an additional sprinkle of smoked paprika.
Enjoy with your dipping vehicle of choice!
