Lemony White Bean Hummus Recipes
LEMONY WHITE-BEAN HUMMUS
Serve this hummus with raw carrots and sugar snap peas -- or whatever delicious crudites you prefer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Yield Makes 1 3/4 cups
Number Of Ingredients 6
Steps:
- Puree beans, tahini, lemon juice, oil, and garlic in a food processor until smooth, adding reserved bean liquid as needed to thin hummus to attain desired consistency. Season generously with salt.
LEMONY WHITE BEAN HUMMUS
I came up with this recipe after wanting hummus, but not having chickpeas or tahini in the house. This is lemony, creamy, and really good for you! Try with pita bread or raw vegetables. Also good on a tortilla with chopped red bell pepper and olives.
Provided by Gina Izzy Shores
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 5m
Yield 6
Number Of Ingredients 7
Steps:
- Combine beans, sour cream, lemon juice, olive oil, cumin, salt, and pepper in the bowl of a food processor; mix until smooth.
Nutrition Facts : Calories 119.4 calories, Carbohydrate 18.1 g, Cholesterol 3.3 mg, Fat 2.6 g, Fiber 3.5 g, Protein 6.6 g, SaturatedFat 0.4 g, Sodium 230.1 mg, Sugar 2.1 g
WHITE BEAN HUMMUS
Provided by Food Network Kitchen
Time 5m
Yield 4
Number Of Ingredients 0
Steps:
- Puree a 15-ounce can drained white beans with 1 garlic clove, 2 tablespoons each lemon juice and tahini, add 1 teaspoon cumin and 1/2 cup chopped scallions; add water if needed. Season with salt. Serve with pita or breadsticks.
WHITE BEAN HUMMUS
Steps:
- *To cook the dried beans, soak them overnight in plenty of water. Drain, put them in a pot, and cover them with fresh water by 1-inch. Bring them to a boil, lower the heat, and simmer until they are tender, about 30 to 40 minutes.
- Put the beans into the bowl of a food processor. Add the lemon juice, cumin, garlic, tahini paste, and salt and pepper, to taste. Turn the processor on and slowly pour in the olive oil. Process until smooth and thick.
WHITE BEAN HUMMUS
A lower fat hummus made with white kidney beans instead of the more traditional chickpea. Great with pita or veggies.
Provided by Veggie Girl.
Categories Lunch/Snacks
Time 5m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a food processor.
- Allow to chill for about an hour.
Nutrition Facts : Calories 146.2, Fat 4.3, SaturatedFat 0.7, Sodium 402.4, Carbohydrate 20.2, Fiber 7.3, Sugar 2.6, Protein 7.2
LEMONY HUMMUS
I love the nutty flavor tahini adds to hummus, but it's high in fat. I modified a traditional recipe, slashing the fat while keeping that tahini kick. -Josephine Piro, Easton, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1-1/2 cups.
Number Of Ingredients 10
Steps:
- Process garlic in a food processor until minced. Add the chickpeas, lemon juice, water, tahini, cumin, salt and pepper; cover and process until smooth. Transfer to a small bowl. Serve with pita wedges and vegetables.
Nutrition Facts : Calories 106 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 192mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
WHITE BEAN HUMMUS
A friends recipe that was served at large gatherings as a spread with pita chips and vegetables. Very different than most spreads you encounter.
Provided by Caryn
Categories Spreads
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Place garlic in the bowl of a food processor* and process until finely minced.
- Add the kidney beans and lemon juice; process until smooth.
- Add the olive oil, ground cumin, cayenne pepper, salt, and white pepper; process until smooth.
- Add the 4 Tablespoons of cilantro and process for 30 seconds with on/off pulses.
- Transfer to a bowl, cover, and chill overnight (or at least a few hours to allow the flavors to meld).
- Serve with chips, pita chips, or vegetables.
- *You may use a blender if you do not have access to a food processor.
Nutrition Facts : Calories 173.5, Fat 11.6, SaturatedFat 1.6, Sodium 256.4, Carbohydrate 14, Fiber 4, Sugar 1.8, Protein 4.8
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