Rosemary-White Bean Hummus

Yield: 10 servings (serving size: 2 tablespoons)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 43
  • Fat: 1.6g
  • Saturated fat: 0.2g
  • Protein: 1.6g
  • Carbohydrate: 5.6g
  • Cholesterol: 0mg
  • Iron: 0.6mg
  • Sodium: 100mg
  • Calories from fat: 33%
  • Fiber: 1.5g
  • Calcium: 14mg

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

  1. 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
  2. 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.
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