Move Over Hummus: Tuscan White Bean Dip

Everyone loves hummus. It is creamy and flavorful, satisfying and healthy. As delicious on pita as it is on fresh veggies. But as tasty and healthy as it is, this savory treat is made from chickpeas which are difficult to digest and therefore, as I recently read, hummus does not support weight loss. Hmmmph. What’s a hummus-lover to do, you ask?

Never fear. There is certainly a way to re-create all the things we love about hummus without the pesky chickpeas. I always keep a can or two of easily-digestible cannelloni beans in my pantry (and you should too!). During the colder months, I make a hearty dish of white beans and kale. But this summer, as I eyed a can that had overstayed it’s welcome on my pantry shelf, I decided on a Tuscan white bean dip/spread. In less than five minutes, I was enjoying this healthy snack with Mary’s Gone Crackers Sticks and Twigs and some carrot sticks.

Marissa’s Tuscan White Bean Dip

Add to a blender:

1 can cannelloni beans, drained and rinsed
1/4 c. extra virgin olive oil
juice of half a lemon
1 clove garlic, chopped
I sprig of fresh rosemary (or a few shakes of dried)
Sea salt, to taste
Black pepper, to taste
Crushed red pepper, to taste

Pulse until all ingredients are combined and the spread is smooth and creamy.

Enjoy on a green salad, as a spread on sprouted grain bread or crackers or as a dip for fresh veggies. This is especially impressive to serve guests.

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