Rosemary-White Bean Hummus

recipe

Yield:

10 servings (serving size: 2 tablespoons)

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 3 Minutes
Other: 10 Minutes

Nutritional Information

Calories 43
Fat 1.6 g
Satfat 0.2 g
Protein 1.6 g
Carbohydrate 5.6 g
Cholesterol 0 mg
Iron 0.6 mg
Sodium 100 mg
Caloriesfromfat 33 %
Fiber 1.5 g
Calcium 14 mg

Ingredients

2 1/2 teaspoons olive oil
2 garlic cloves, thinly sliced
1 1/2 teaspoons chopped fresh rosemary
1/2 teaspoon ground cumin
1 (15-ounce) can cannellini or other white beans, rinsed and drained
3 1/2 tablespoons water, divided
1 1/2 tablespoons fresh lemon juice
1 teaspoon tahini (sesame seed paste)
1/4 teaspoon salt
Rosemary sprigs (optional)

Preparation

Heat oil in a small nonstick skillet over medium heat. Add garlic, rosemary, and cumin. Sauté 1 to 2 minutes or until garlic begins to brown. Remove from heat; let stand 10 minutes

Place beans, 2 tablespoons water, lemon juice, tahini, and salt in a blender or food processor; process until smooth. Add garlic mixture and 1 1/2 tablespoons water, if needed, until spread is desired consistency. Place spread in a small bowl and garnish with rosemary sprigs, if desired. Serve at room temperature, or cover and chill until ready to use. Serve with pita bread or fresh cut vegetables.

Note:

Oxmoor House Healthy Eating Collection

January 2005
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