Creamy White Bean Hummus

I attended my first & only Holiday party of the season this evening. Naturally, I volunteered to bring the veggie tray. Pretty much everyone loves to dip their veggies in hummus, right? I have my list of store-bought faves, but, this time instead of opting for the easy way out, I decided to whip up a quick & easy version of my own – with a twist: using white beans instead of chickpeas…

I received a bag of dried white beans from my CSA last week. I soaked them, cooked them, & made a lovely soup, but still had quite a bit left over. I thought the best way to put them to good use was to make a white bean hummus to accompany my veggie tray. It turned out to be a fabulous idea, as it was a crowd-pleaser. It's creamy, zesty, & garlicky, with festive flecks of green.

CREAMY WHITE BEAN HUMMUS

Author: Melissa, Honey Bee Vegan Recipe Type: Appetizer Cuisine: Vegan

INGREDIENTS

• 15 ounces pre-cooked white beans, or 1 can of cannellini beans, drained & rinsed

• 3 cloves garlic

• 1 lemon, juiced

• ⅓ cup olive oil

• ⅓ cup fresh flat-leaf Italian parsley, loosely packed

INSTRUCTIONS

1. Sea salt & freshly ground black pepper

2. Place the beans, garlic, lemon juice, olive oil, & parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt & pepper, to taste.

3. Transfer to a small bowl. Serve with pita bread & crudité.

Happy Holidays!