Recipe: White Bean Hummus
This white hummus is the perfect accompaniment for cut up carrots and celery.
- 2 cups Michigan white beans simmered in vegetable stock until past al dente
- 1 tablespoon tahini
- 2 tablespoons roasted garlic (reserve oil garlic was roasted in)
- 1 teaspoon cumin
- Juice of half of a lemon
- Salt and pepper to taste
- 1 tablespoon extra virgin olive oil
Strain beans of cooking liquid. Mix all ingredients, reserving 1 tablespoon of the roasted garlic, in the bowl of a food processor. Pulse until smooth. Salt and pepper to taste.
Top with reserved roasted garlic and oil that the garlic was roasted in.
Recipe provided courtesy of the Michigan Bean Commission