Herbed White Beans Hummus
I have been following Dr Fuhrman’s diet for a few weeks now and have been enjoying healthy eating. Today for dinner I made White Beans Hummus lettuce wraps and they were delicious. I love hummus and can have it every day of the week but this is a great variation for a change. I love the addition of fresh herbs in this recipe. This recipe is straight out of Dr Fuhrman’s recipe list with slight modifications. Original recipe also calls for a Tsp of Dijon Mustard and does not include garlic. Also since I am watching my calories especially from fat I did not add olive oil to my portion.
1 Can 15 oz White Beans
1 Tbsp Tahini (Sesame Paste)
2 Cloves Garlic
1 Tsp Lemon Juice (or to taste)
1 Tsp Red Wine Vinegar
1 Tbsp Water
Salt to Taste
1 Tbsp Finely Chopped Basil
1 Tsp Finely Chopped Thyme
1 Tbsp Extra Virgin Olive Oil
Pinch or two Red Pepper Flakes
- Drain and rinse White Beans.
- In a food processer, grind Beans, Tahini, Garlic, Lemon Juice, Red Wine Vinegar, Salt and Water to paste.
- Add Basil and Thyme and pulse a few times. Do not over process. You want herbs to be visible.
- Transfer it to a serving bowl and drizzle some Olive Oil on top and sprinkle Red Pepper Flakes.
Can be served as dip for veggies/pita bread or use it as spread for sandwich or wraps. I made lettuce wraps with this hummus, some fresh veggies and a blend of wild rice. To my surprise, they were extremely scrumptious and of course healthy!