White Bean Hummus

“Let’s go to the beach!”

“Okay, great!  Should we pack a picnic?”

This is our regular summer conversation every Friday, Saturday, and Sunday morning after my run.  It’s too hot to cook and I’m always hungry, especially so at the beach.  We scramble to find red bell peppers, cucumbers, broccoli, and carrots in the fridge.  I cut everything into sticks, and blanch the broccoli until it is a brilliant green.  We take turns tripping over the cooler and suddenly I realize there’s nothing to dip the veggies into.

“Uh oh.  You finish packing the cooler and grab the towels.  I’m gonna make us some of that hummus!”

Out comes the food processor and while the hubby scurries around to find seltzer, fruit, crackers, and tiny containers for cashews and peanuts, I whip up a batch of my new favorite bean dip.  Sometimes, if I’m thinking clearly, I double or even triple the recipe so we can have enough for the entire weekend and lunches the following week.  The whole family is crazy about this recipe.  It’s creamier than chick pea hummus, and the cilantro gives it an extra summery flavor.  Canned small white beans are available at the regular grocery store.  If you plan ahead, you can buy a large bag of dry small white beans and soak them the night before, boil them while you drink your morning coffee, then triple the batch without ever touching the can opener.  The beans are loaded with protein and fiber, and are low in fat, which make them a great choice to dip into all afternoon without guilt!

White Bean Hummus

Ingredients:

1 can (15 oz.) small white beans, drained and rinsed

2 cloves peeled garlic

1 generous tbsp sesame tahini

½ tsp sea salt

juice of 2 limes

large handful of rinsed cilantro leaves

¼ c pinenuts

¼ cup water at the ready

Method:

Process garlic in food processor (or blender) until minced.  Add beans, sesame tahini, salt, lime juice, and pinenuts.  Process until smooth, adding water, 1 Tbsp at a time, until desired consistency is reached.  The hummus should be thick but spreadable.  Transfer to container and refrigerate.  Keeps about 4-5 days, I think, but it never lasts that long in our house.

Also wonderful on crisp crackers or toast for breakfast… in a veggie roll-up for lunch… with carrot sticks for 3 o’clock snack… with pretzels while watching an after-supper movie…

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