Sundried Tomato White Bean Hummus Dip Appetizer
Servings: 4 -6
Calories: 178kcal
For a quick appetizer or snack, make this Sundried Tomato White Bean Hummus! Easy to make in under 10 minutes, it's great any day of the week
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Ingredients
- 14-15 oz can cannellini beans, drained and rinsed
- 2 tbsp tahini
- 1/2 cup loosely packed sundried tomatoes in oil
- 2-3 garlic cloves, depending on how garlicky you like it
- 1/2 tsp salt
- 3 tbsp lemon juice (from about 1 large lemon)
- 1 tbsp tomato paste
- 1/4 tsp dried oregano
- 1 tbsp cold water
Toppings
- 2-3 tbsp toasted chopped or slivered almonds
- olive oil, dried basil or dried oregano, chili flakes, salt
Instructions
- To make the hummus combine beans, tahini, sundried tomatoes, garlic cloves, salt, lemon juice, tomato paste, dried oregano and cold water to a food processor and blend until smooth and creamy, scraped the sides down as needed. This process could take 4-5 minutes.
- Spread the hummus on a low plate or in a low bowl and top with a drizzle of olive oil or oil from the sundried tomato jar, toasted almonds, pinch of chili flakes, dried basil dried oregano and salt.
- Enjoy with pita chips, crackers, tortilla chips or vegetables.
Notes
- Make this dip ahead of time and store in the fridge up to 3-4 days. Take out of the fridge 30 minutes before serving and then top with toppings.
Nutrition
Calories: 178kcal | Carbohydrates: 22g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 575mg | Potassium: 328mg | Fiber: 7g | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 15mg | Calcium: 94mg | Iron: 3mg
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