Hummus is one of my favorite go-to snacks in the early afternoon. There is something special about it.  It's so versitile that you can spread it on a sandwich or drip fresh raw veggies in it.  I have a fondness of hummus made with white beans as I feel it give it a smoother texture without adding additonal oil. 

White Bean Hummus

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Ingredients

  • juice of 1 freshly sqeezed lemon
  • 1 garlic clove, roughly chopped
  • 1 16 oz can cannelini beans, drained and rinsed
  • 1 Tablespoon of Tahini
  • 1 Each, Green Onion, washed, root end trimmed, and roughly chopped
  • 1/2 teaspoon of salt
  • 1 teaspoon of Ground Aleppo Pepper (substitute 1/2 t of sweet paprika if not available)
  • 1/2 teaspoon of ground cumin
  • 2 Tablespoons of fresh chopped parsley (stems removed)
  • 1 pinch of Aleppo pepper or sweet paprika for garnish

Simple Steps

1.

Add lemon juice, garlic clove, cannelini beans, tahini, green onion, salt, Aleppo pepper (paprika if substituting), and cumin to a high speed blender or food processor. 

2.

Process on high until smooth (add a bit of warm water if it needs to be thinned out)

3.

Refrigerate until chilled (approximately 1 hour)

4.

Garnish with fresh chopped parsley and pinch of Aleppo pepper or paprika.

Tip:  This is a perfect make-ahead snack.  It is much better than the store bought version because you are using fresh ingredients and no preservatives. Store refrigerated for up to 5 days. 

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