As much as I've always loved hummus, I think this could be the first time I've ever made it. This is a very low fat recipe since I decided not to include olive oil. I also went with what I had in the house regarding beans. Normally I have garbanzos, but this time did not. All in the spirit of adventure and creativity, right?
1 can white kidney beans
Cannellini
1 can light or dark red
kidney beans
2 lg. cloves of garlic
1 lemon – zest and
juice
Tamari and vinegar to =
1/3c
1/3 c water
salt and pepper optional
Drain and rinse the
beans. Working in small batches, pulse the beans in a food processor
with the garlic, lemon zest, juice and a little of the liquid until
it's all semi-smooth. Stir to blend the batches and serve with
tortilla chips, rice crackers or raw vegetables. . .Lin
No comments:
Post a Comment