White bean sun-dried tomato hummus

Ingredients:
1 (15-ounce) can cannelini beans, drained, rinsed
1/4 cup sun-dried tomatoes packed in oil, drained
6 to 8 fresh basil leaves
Zest and juice of a lemon
1 tablespoon white wine vinegar
Black pepper to taste
Pinch of salt or more to taste
Paprika

Delicious for dipping:
Baby carrots
Celery sticks
Radishes
Jicama sticks
Baked crackers or chips
Baked pita triangles

Directions:
1. Place cannelini, tomatoes, basil, lemon zest and juice, vinegar, black pepper and salt in a food processor. Process until smooth, scraping down sides as needed. If necessary, add vegetable broth or water a tablespoon at a time to thin to your liking.

2. Transfer to a serving bowl or divide into four ramekins and sprinkle with paprika.

3. Eat with a spoon or use as dip for crudit s or baked crackers or chips.

Per serving, hummus only: 18g carbs, 6g fiber, 7g protein, 1g fat, less than 1g saturated fat, 146mg sodium, 0mg cholesterol, 104 calories, 9 calories from fat.