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White Bean Hummus with Sun-Dried Tomatoes

Whether you're not a fan of chickpeas or you simply don't have any canned or cooked varieties on hand, you can swap in white beans and a few sun-dried tomatoes to make a tasty variation on traditional hummus.

Whether you're not a fan of chickpeas or you simply don't have any canned or cooked varieties on hand, you can swap in white beans and a few sun-dried tomatoes to make a tasty variation on traditional hummus.
Whether you're not a fan of chickpeas or you simply don't have any canned or cooked varieties on hand, you can swap in white beans and a few sun-dried tomatoes to make a tasty variation on traditional hummus.

White Bean Hummus with Sun-Dried Tomatoes

Ingredients:

  • 1 (15-ounce) white beans, rinsed, drained

  • 1/3 cup sun-dried tomatoes packed in olive oil

  • 2 tablespoons minced fresh parsley plus more for garnish

  • Zest and juice of 1 lemon

  • 2 small garlic cloves

  • Olive oil

  • Salt and freshly ground black pepper

  • Paprika


Directions:

  1. In a food processor, combine beans, 3 tablespoons sun-dried tomatoes, parsley, lemon zest and juice, and garlic.

  2. Puree ingredients, adding more olive oil until desired consistency is reached.

  3. Taste hummus and season with salt and pepper.

  4. Transfer to a bowl and drizzle with olive oil and sprinkle with paprika and extra olive oil. Garnish with remaining sun-dried tomatoes.

  5. Serve with pita chips.


More tasty vegan appetizer recipes!
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