Dr Weils Hummus Recipes

WHITE BEAN HUMMUS

White Bean Hummus image

White Bean Hummus is an easy, vegan snack or appetizer. Made without tahini, serve it warm or cold- it's a low calorie, high protein dip that is so yummy!

Provided by The Clean Eating Couple

Time 5m

Number Of Ingredients 9

Ingredients

15 oz cooked white beans (navy, great northern or cannellini)
2 tablespoons olive oil
1/2 teaspoon salt* (optional)
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon lemon juice
1 tablespoon kalamata olives (chopped)
1 tablespoon sun dried tomatoes in oil (chopped )

Steps:

If using canned beans, drain and rinse before making hummus.
In a food processor combine all ingredients except toppings.
Pulse until smooth. Depending on the firmness of the beans/your food processor - you made need to add 1-2 tablespoons of water.
Pulse until smooth. Place hummus in a serving bowl and garnish with toppings of choice.
*Important note: If you're using canned beans with salt, you may want to cut back on the salt in the recipe. You can always make it without added salt, taste it, and then add more to your taste.

Nutrition Facts : ServingSize 0.3 cup (estimate), Calories 169 kcal, Carbohydrate 20 g, Protein 6 g, Fat 8 g, SaturatedFat 1 g, Sodium 339 mg, Fiber 7 g, Sugar 1 g

DR. WEIL'S HUMMUS

DR. WEIL'S HUMMUS image

Yield servings

Number Of Ingredients 8

Ingredients

1-3/4 cups dried chickpeas (garbanzos)
1 teaspoon baking soda
1/2 cup sesame tahini
1/4 cup cold water
1/4 cup fresh lemon juice
1/2 teaspoon ground cumin
3-4 cloves garlic, mashed
1 tablespoon quality extra-virgin olive oil

Steps:

1. Soak the chickpeas for 8 hours with the baking soda in cold water to cover. 2. Bring the chickpeas to a boil over high heat, reduce heat, cover, and cook until soft, about 45 minutes. Drain, reserving a bit of the liquid. 3. Make the tahini sauce: Blend in a food processor or blender the tahini, cold water, lemon juice, cumin, and garlic. Measure out 1/2 cup of this sauce for the hummus, saving the rest. 4. Put the drained chickpeas in a food processor and process to a rough purée, adding a little of the cooking liquid if necessary. The mixture should not be totally smooth. Add the tahini sauce and process until just mixed. 5. Scrape the mixture into a bowl. Stir in the olive oil. 6. Serve with pita bread, whole-grain crackers, or carrot sticks.

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