Hummus is a great snack, but it’s easy to getburned out on the traditional chickpea variety. Using white beans is a simpleway to change it up enough that hummus will once again become exciting and new.White beans also have a more neutral flavor than chickpeas, so even those whogenerally dislike hummus often enjoy this version. White bean hummus can alsobe a more nutritious substitute for mayo and works great as a spread onvegetarian sandwiches.
White Bean and Kalamata Olive Hummus
Hummus is a great snack, but it’s easy to getburned out on the traditional chickpea variety. Using white beans is a simpleway to change it up enough that hummus will once again become exciting and new.White beans also have a more neutral flavor than chickpeas, so even those whogenerally dislike hummus often enjoy this version. White bean hummus can alsobe a more nutritious substitute for mayo and works great as a spread onvegetarian sandwiches.
Ingredients
- 1 15-ounce can cannellini or other white beans, rinsed and drained
- 2 cloves garlic
- 1 tablespoon tahini
- 3 tablespoons extra-virgin olive oil
- ¼ cup pitted kalamata olives
- 1 teaspoon sea salt
Instructions
- Place the beans, garlic, and tahini in a food processor.
- With the machine running, slowly drizzle in the oil and blend to the desired consistency.
- Add the olives and pulse until they are just chopped and incorporated.
- Season with the salt.
- Serve with assorted vegetables, such as carrots, snap peas, cucumbers, zucchini, jicama, or daikon radishes.
- The hummus can be stored in an airtight container in the refrigerator for up to 5 days.
- Specific compounds in olives, called polyphenols, have been shown to block inflammatory pathways and reduce specific markers that are used to measure inflammation in the body.