White Bean Hummus

Hummus is filling and the creamy consistency can kill cravings!

Use fresh veggies like carrots or celery for dipping and it’s a great low calorie snack.

Try it instead of mayo on a Sandwich. Craving salt? Use pretzels as a dipping alternative.

This is my favorite hummus recipe. It’s easy and uses higher calorie ingredients, Tahini and Olive Oil, sparingly to create a taste and creamy hummus. White beans are less bitter than traditional garbanzo beans.

Easy Hummus

2 ½ cups or 1-2 can white beans, drained and rinsed,
2 tablespoons of tahini (Found in most grocery stores in the nut butter section)
2 tablespoons olive oil
2 tablespoon fresh lemon juice (Concentrate is fine too)
1 teaspoon cumin
1 1/2 cloves of garlic, crushed (I have a jar of minced in the frig at all times)
1/2 teaspoon salt
water

In a blender or food processor, blend the white beans. Add tahini, lemon juice, cumin, garlic, olive oil, and salt until the ingredients form a creamy, paste-like consistency. Add small amounts of water as needed until desired texture. Pour the mixture into a large serving bowl. Cover and refrigerate for one hour or serve immediately. It can last about a week in the fridge but usually gets eaten before that!

You can easily add your own flavor ingredients. Sun Dried Tomatoes or Green and Black Olives are a couple of my go to. I use the Juice from a jar of green olives instead of salt and then decrease the amount of water. Peppers and artichokes add some powerful flavors!

Want to make it cheaper and healthier?
Buy beans from the bulk food section where they currently cost about 80 cents a pound, then soak them overnight. In the morning change the water and boil for about an hour. Separate them into 2 1/2 cup bags and freeze.

Know someone who loves Hummus? Feel free to share.

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