Herbed White Bean Hummus<\/p>\n
<\/p>\n
1 2\/3 C. cooked white beans or 1 (15-ounce) can, no salt added, drained<\/p>\n
1 T. lemon juice<\/p>\n
2 T. un-hulled, raw sesame seeds<\/p>\n
2 T. red wine vinegar<\/p>\n
1\/2 tsp. Dijon mustard<\/p>\n
2 T. water<\/p>\n
1\/4 C. chopped fresh basil<\/p>\n
2 T. fresh thyme<\/p>\n
<\/p>\n
Place beans, lemon juice, seeds, vinegar, mustard, and water in a high-powered blender or food processor. Blend until smooth. Add basil and thyme and pulse very briefly. Do not over process herbs; they should be visible in small pieces. Serve, or refrigerate in an airtight container for up to 4 days.<\/p>\n
<\/p>\n
Yield: 2 servings<\/p>\n
Calories: 180<\/p>\n
Fat: 2.7g<\/p>\n
Fiber: 7.1g<\/p>\n
Carbs: 30g<\/p>\n","protected":false},"excerpt":{"rendered":"
Herbed White Bean Hummus 1 2\/3 C. cooked white beans or 1 (15-ounce) can, no salt added, drained 1 T. lemon juice 2 T. un-hulled, raw sesame seeds 2 T. red wine vinegar 1\/2 tsp. Dijon mustard 2 T. water 1\/4 C. chopped fresh basil 2 T. fresh thyme Place beans, lemon juice, seeds, vinegar, mustard, and water in a high-powered blender or food processor. Blend until smooth. Add basil and thyme and pulse very briefly. Do not…<\/p>\n