Skinny Hummus Style White Bean Dip Food

WHITE BEAN HUMMUS

Steps:

• Place the white beans in a food processor. Blend them alone until they become powder-like, scraping down the sides as needed.
• Add the lemon juice, tahini, garlic cloves and salt and 2-3 ice cubes, and blend for about 2-3 minutes until smooth. Taste and adjust as needed by adding more lemon juice or salt.
• Spoon the hummus onto a plate or bowl, and spread with the back of a spoon to create swirls. Drizzle with olive oil, sprinkle fresh parsley on top. Serve cold or at room temperature.

WHITE BEAN HUMMUS

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.

SKINNY HUMMUS-STYLE WHITE BEAN DIP

Steps:

• In a small bowl combine bread crumbs and milk. Cover and let stand for 5 minutes.
• Meanwhile, in a blender or food processor combine beans, sour cream, pine nuts, seasoning blend, and cayenne pepper. Cover and blend or process until nearly smooth. Add bread crumb mixture. Cover and blend or process until smooth. Stir in oregano. Cover and chill for 2 to 24 hours to blend flavors.
• If desired, sprinkle chives over dip. Serve the dip with vegetable dippers or Toasted Pita Chips.
• Toasted Pita Chips: Preheat oven to 350°F. Split 4 large pita bread rounds in half horizontally. Using a sharp knife, cut each pita half into 6 wedges. Arrange wedges in a single layer on ungreased baking sheets. Coat pita wedges with nonstick cooking spray. Sprinkle lightly with paprika. Bake for 12 to 15 minutes or until wedges are crisp and golden brown. Makes 48 chips.

WHITE BEAN HUMMUS

Steps:

• *To cook the dried beans, soak them overnight in plenty of water. Drain, put them in a pot, and cover them with fresh water by 1-inch. Bring them to a boil, lower the heat, and simmer until they are tender, about 30 to 40 minutes.
• Put the beans into the bowl of a food processor. Add the lemon juice, cumin, garlic, tahini paste, and salt and pepper, to taste. Turn the processor on and slowly pour in the olive oil. Process until smooth and thick.

WHITE BEAN DIP WITH PITA CHIPS

Steps:

• Preheat the oven to 400 degrees F.
• Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
• Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
• Serve the pita toasts warm or at room temperature alongside the bean puree.

WHITE-BEAN HUMMUS DIP

Steps:

• Combine all of the ingredients in a food processor, and process until the mixture is smooth.