March Recipe: White Bean and Sun-dried Tomato Hummus
This is a great spin on hummus that stems from my Italian roots! I love using white cannellini beans because they are buttery and so versatile, while the sun-dried tomatoes add a nice sweetness and bite! Serve this dip chilled with chopped carrots, endive leaves, and whole wheat pita crackers! This could even make a great spread for Bruschetta with slice mozzarella cheese or the base for a vegetable sandwich.
Key nutrients and tricks:
- White beans are a great source of plant-based protein at 7-8g per 1 cup.
- Artichokes are a super food in my opinion! They are full of fiber, vitamin K, folic acid and contain many antioxidants.
- Artichokes can be beneficial for digestion since compounds in artichokes called cynarin can help reduce bloating and promote intestinal movement.
- The sun-dried tomatoes add a nice richness and sweetness to this hummus! You can either use dried ones in a bag, or some that are marinated in olive oil. Find these in your cheese and olive section…more on Grocery Shopping 101 next week!
- If you don’t have Cannellini beans, navy beans or garbanzo beans work well.
Ingredients
1 15oz. can of small white beans or Cannellini beans
1 6.5 oz. jar of marinated artichoke hearts, quartered
1 garlic clove, chopped
2 tsp. lemon juice
2-3 Tbsp. tahini
1 cup of fresh basil leaves
½ Tbsp. dried parsley
1-1 ½ tsp. kosher salt
½ tsp. pepper
3 Tbsp. olive oil
¾ cup julienned sun dried tomatoes
Directions
- Drain the white beans in a colander and rinse with cold water. In a food processor, add the beans, artichokes, garlic, lemon juice, tahini, basil, dried parsley, salt, pepper, and olive oil.
- Pulse until combined and then blend until desired hummus consistency. Add in the sun-dried tomatoes and pulse again until there are no chunks and all of the ingredients are incorporated.
- Scoop into a container and chill in the fridge for 30 minutes before serving.
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