This dip, served with pita bread or chips, makes a nice appetizer for your guests to nibble on as they prepare the evening's meal. The dip can be made up to three days ahead and stored in the refrigerator. Bring to room temperature before serving.
Ingredients
- 1/4 cup chopped green onions
- 2 tablespoons fresh lemon juice
- 2 tablespoons tahini (sesame-seed paste)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
- 1 garlic clove, peeled
Directions
Combine all of the ingredients in a food processor, and process until the mixture is smooth.
CALORIES 108 (30 percent from fat); FAT 3.6g (sat 0.4g, mono 1.2g, poly 1.6g); PROTEIN 5g; CARB 15g; FIBER 2.2g; CHOL 0mg; IRON 2mg; SODIUM 144mg; CALC 48mg
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By sandiemaye_4273281
Medina, OH
on August 23, 2011
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Fantastic!
By nicmcd78_12149133
Harvest, 39
on January 27, 2010
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Before I found this recipe the only hummus I had ever had/made was chickpea based hummus. I was not a fan. I took a chance making this recipe because I like cannellini beans in other recipes. This is some wonderful hummus. Much smoother than the average fare. Its almost creamy. The spices threw me for a loop but they are so subtle...it all just works. I highly recommend this and often do to people who claim to not like hummus.
By For the Love of...
Illinois
on January 18, 2010
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Fabulous dip! I used beans labeled "Small White Beans". I cut back on lemon juice, as suggested by previous reviewer, to 1 tablespoon. Also found it was way too thick, so added about 1 - 1 1/2 tablespoons EVOO. I still found it too thick so added a smidge water. Used garlic pita chips to scoop. If I use plain pita chips I would provbably use 1 more clove garlic.
Read all 7 reviews