White Bean Hummus

I love that hummus is so easy to make and so versatile!

In our house we dip veggies in it, of course, but we also love it with crackers or in sandwiches. White beans (navy or cannellini) are lower in lectins than chickpeas - which means they are gentler on the intestines. This hummus also tastes creamier than chickpea hummus because of white beans' tender hulls.

Tahini is the less common ingredient in this recipe. You can substitute with additional olive oil if you don't have it around, but the flavor will be less complex. Enjoy!

Ingredients:

1 (15 oz) can cannellini or navy beans, drained and rinsed, or 1 1/2 cup cooked beans

2 T tahini

2 T olive oil

1 t salt

1 t cumin

2 cloves minced garlic

juice of 1-2 lemons

Method:

Mix all ingredients in food processor. Keep them all handy and add more of whatever it needs to make you say "mmmmmm"!