Lemon Dill White Bean Hummus (V/GF/DF/SF)

Updated: May 27, 2018

Every time I read the title of this post it feels like I'm about to break into rap song. "Lemon Dill White Bean Hummus. Started from the bottom now we here." Idk. Maybe not at all. That's definitely the end of my rapping career.

Typical hummus is made with garbanzo beans and because I like to stir the pot (always), my homemade hummus recipe is made with white cannellini beans. Not only do cannellini beans have less calories, carbohydrates, sugar and fat per serving than garbanzo beans, they also have a large rolodex of health benefits. A single 15 oz can has more than half your daily folate content, a hearty amount of vitamin B6, thiamin, vitamin E, K and more. Although I must mention or it would seem unfair, garbanzo beans have 3x the folate amount. But AGAIN... for 3x the sugar content.

Studies have shown cannellini beans can balance blood sugar levels, minimize the risk of diabetes, reduce triglycerides and lower LDL cholesterol. So get chomping!!! Just kidding. Everything in moderation. Oh, I should also add that lemon & dill is a magical combination (but apparently this is 101 in cooking with herbs, so ignore me if you're a mini Wolfgang Puck.)

Lemon Dill White Bean Hummus (serves 4)

  • 1 (15-ounce) can cannellini beans

  • 1 lemon, juiced

  • 1/2 tsp ground cumin

  • 1 garlic clove, chopped

  • 1/4 cup tahini paste

  • 1/2 tsp salt

  • 1/8 tsp dill, chopped

  • 14 cup extra-virgin olive oil

  • fresh ground pepper to taste

1. Drain the cannellini beans and rinse with water.

2. Place all ingredients (including rinsed cannellini beans) into a blender and blend until smooth.

3. Serve with fresh veggies, crackers or whatever your heart desires.

And that's it! Only 3 simple steps!




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