Garlic White Bean Hummus

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!!!