DESCRIPTION
I love using canned cannellini beans instead of chickpeas to make a tasty hummus-like dip. I skip the tahini though because the pureed cannellini beans have such a nice texture without it. Then some toasted sesame oil brings a delicious nutty flavor. It’s so good in there!
Ingredients
Scale
- 2 (15 oz.) cans reduced-sodium cannellini beans, drained and rinsed
- 2 cloves garlic
- 2 Tbsp. olive oil
- 2 Tbsp. lemon juice
- 1 tsp. salt
- 1/2 tsp. toasted sesame oil (optional)
- 1/4 tsp. cumin (optional)
Instructions
- Put all ingredients into a food processor. Process until smooth.
- Scrape sides and process for another minute to make it extra smooth.
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