Recipe courtesy of Cooking Light Magazine

White-Bean Hummus Dip

Name: White-Bean Hummus Dip
Yield: 7 servings
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

10 Reviews

Level: Easy
Yield: 7 servings
Nutritional Analysis

Per Serving

Calories

108

Total Fat

3.6 grams

Saturated Fat

0.4 grams

Sodium

144 milligrams

Carbohydrates

15 grams

Dietary Fiber

2.2 grams

Protein

5 grams

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.

Show: Food Network Specials

Episode: Cooking Light: Making a Difference

White-Bean Hummus Dip

10 Reviews

Ingredients

Directions

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