I am a big hummus fan. And by big fan I mean I have been known to eat it out of a jar with a spoon – no vehicle needed. So when I went to make hummus one day and realized I had NO CHICKPEAS (I know, tragic) I was pretty distraught. The heart wants what it wants.
So instead I improvised with what I had – white cannellini beans. And HEY! It was delicious! Just as creamy, smooth and lets be honest … spoon worthy.
White beans are a fantastic source of soluble fiber! Soluble fiber forms a gel-like substance that binds with excess cholesterol and carries it out of the body!
They are also an excellent source of many essential amino acids so they are a great vegetarian protein source!
Not only are they an excellent source of fiber and protein, they also contain iron, can lower your risk of heart attacks, and contain copper and maganese – two essential minerals which are great for energy and antioxidant production!
White beans are seriously a nutritional powerhouse! I find they often get overlooked by their more famous cousin chickpeas, but hey – I think it’s about time chickpeas started sharing the spot light!
- 1 1/2 cups white beans, rinsed and drained
- 2 tbsp cold water
- 2 small garlic cloves (or 1 large)
- 1/4 cup tahini
- 1 lemon
- 1/4 cup olive oil
- sumac (or paprika) to garnish
- In a food processor or high speed blender, blitz the white beans and garlic with the cold water until the mixture looks uniform (it can still have chunks at this point. Sorry I just used the word “chunks”)
- Add the tahini and lemon juice and puree for at least 3 minutes until very smooth and creamy
- Reduce the speed to low and slowly drizzle in the olive oil as it mixes.
- Add salt to taste and blend one more time
- Serve with a drizzle of olive oil on top and some sumac (or paprika) alongside veggies or crackers! ENJOY