Garlicky White Bean Hummus
My resolution this year? To really cut out the gluten. It gives me a lot of tummy trouble, but I always eventually cave and eat some, then feel awful physically and beat myself up for it emotionally. So this year, I'm really gonna try and get rid of it. That being said, our recipes from now on will be (almost ALWAYS) gluten-free and full of goodness, like this recipe, so you and I both can stay on track and feel good about the commitments we made.
This dip is easy to throw together, full of flavor, and just a 1/2 cup serving will give you 23 grams of long-lasting protein, the key to fighting off snacking and making it through the day guilt-free.
3.5 cups white beans, drained (about 2 fifteen ounce cans)
2 tablespoons tahini
3 tablespoons olive or grapeseed oil
3 cloves garlic
1/4 cup freshly squeezed lemon juice
1 teaspoon salt
3/4 teaspoon cumin
After draining beans, combine then in a high-speed blender or food processor with all other ingredients. Blend on high about 30 seconds, until all the ingredients are combined. The resulting texture should be thick, whipped, and full of garlic flavor. Serve with a dash of cumin and cilantro, or all on its own with chips and crackers. Saves well up to a week in the fridge. Enjoy!