Recipe: White Bean Hummus with Summer Garden Vegetables
This hummus recipe is the perfect dip for sliced, seasonal vegetables.
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Number of Servings: 4-6
Ingredients
- 1 can of White Northern beans (15 ounce can)
- 2 tablespoons tahini
- Juice of 1 lemon
- 1 clove minced garlic
- 3 to 4 tablespoons extra virgin olive oil
- Kosher salt to taste
- 4 to 6 cups of cut seasonal vegetables
Instructions
Supplies and Equipment
- Potato masher or food processor
- Measuring spoons
- Mixing bowl
- Whisk or spatula
- Knife
- Cutting board
- Pour drained beans into a large bowl.
- Juice the lemon using a citrus juicer or by hand.
- Mince the garlic clove.
- Add tahini, lemon juice, and garlic to beans.
- Using the potato masher or food processor, mix the ingredients together until softened.
- Incorporate olive oil slowly, using a whisk or spatula if necessary.
- Season with salt to taste.
- Cut seasonal vegetables such as carrots, celery, zucchini, broccoli or other available vegetables into strips, florets, or individual "pieces" for dipping into the hummus.
- Serve hummus with cut vegetables..
Recipe provided courtesy of Sean Gartland of Flint Farmers' Market and Michigan Farm to School