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.

White Bean Hummus with Sun-Dried Tomatoes

Ingredients:

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  • 1 (15-ounce) white beans, rinsed, drained
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  • 1/3 cup sun-dried tomatoes packed in olive oil
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  • 2 tablespoons minced fresh parsley plus more for garnish
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  • Zest and juice of 1 lemon
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  • 2 small garlic cloves
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  • Olive oil
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  • Salt and freshly ground black pepper
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  • Paprika

Directions:

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  1. In a food processor, combine beans, 3 tablespoons sun-dried tomatoes, parsley, lemon zest and juice, and garlic.
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  3. Puree ingredients, adding more olive oil until desired consistency is reached.
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  5. Taste hummus and season with salt and pepper.
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  7. Transfer to a bowl and drizzle with olive oil and sprinkle with paprika and extra olive oil. Garnish with remaining sun-dried tomatoes.
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  9. Serve with pita chips.

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