Page 150 - 28_Days_of_Clean_Eating.sanet.cd

White Bean Hummus

Vegan
Gluten-Free
Hummus is one of the easiest snacks to make, and there are so
many variations you can create. One key ingredient in hummus is
tahini paste—ground sesame seeds, which gives the dip its distinc-
tive Middle Eastern flavor. You can find tahini at virtually every
grocery store in either the nut butter aisle or the international
foods aisle.
Serving Tip: Serve this dip with fresh-cut veggies or Herbed Pita
Chips (page 132).

2 garlic cloves 3 tablespoons tahini
1 (15.5-ounce) can cannellini ½ teaspoon dried oregano
beans, drained and rinsed ¼ teaspoon salt
4 tablespoons extra-virgin ¼ teaspoon freshly ground
olive oil black pepper
3 tablespoons lemon juice Paprika, for garnish
1. In a food processor, pulse the garlic cloves until minced. Add the
beans, 3 tablespoons of olive oil, lemon juice, tahini, oregano,
salt, and pepper. Pulse until smooth.
2. Store the hummus in an airtight container for up to 3 days.
3. Just before serving, garnish the hummus with the remaining
1 tablespoon of olive oil and the paprika.

Makes 1" ⁄ 2 cups. Prep time: 5 minutes.
1
Per serving (¼ cup): Calories: 372 Fat: 14g Saturated Fat: 2g Protein: 18.7g
Carbohydrates: 46.2g Fiber: 19.1g Sodium: 125mg

Snacks 149