Original video by @feelgoodfoodie — all credit to the creator.
White Bean Hummus with Veggie Dippers
Creamy white beans blended with tahini, garlic, cumin and lemon until whipped and fluffy, then pooled with olive oil and toasted pine nuts. Served with crisp cucumber and carrot sticks, it's a protein-packed lunch that needs no cooking.
Ingredients
- 1 canwhite beans
- —tahini
- —garlic
- —cumin
- —lemon juice
- —ice cubes
- —olive oil · for drizzling
- —pine nuts · for topping
- 1/2cucumber · chopped on an angle for dipping
- —carrots · optional, chopped on an angle for dipping
- —pita chips · optional, for serving
Steps
- 1
Add the white beans, tahini, garlic, cumin, lemon juice, and ice cubes to a blender or food processor.
- 2
Blend until smooth and fluffy.
- 3
Spoon into a bowl and top with olive oil and pine nuts.
- 4
Chop half a cucumber and some carrots, cutting them at an angle for a bigger surface area for dipping.
- 5
Assemble the bowl, vegetables, and pita chips on a plate or platter and serve.
Creator's notes
Part of a challenge to eat a can of beans every day for 30 days — an easy, affordable way to get more protein without cooking. Works as an appetizer or as lunch for one.
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