Hummus just got multi-purpose. Well, hummus has always been spreadable and dip-able, but make it with white beans, and it becomes almost mayo-esque. You know, that extra little bit of flavor that really makes a sandwich yummy, but doesn’t try to take over the sandwich filling. The perfect veggie dipper as-is or with whatever fresh chopped herbs inspire you….dill? Oh yeah. How about adding rosemary and topping a baked potato? Are you feeling the versatility? You’ll want some in your fridge at all times.
How simple are these ingredients?!
- 2 cans of white beans, drained and rinsed–retain the liquid from one can to adjust the texture
- 2 small lemons, juiced
- 4 cloves garlic, minced
Place beans, lemon juice, and garlic in a food processor.
Blend until smooth, scraping down the sides and adding bean liquid as needed to smooth out the spread and attain a velvety texture. Taste it and add salt and pepper as needed.
Spread on a flat bread, top with veggies of your choice and lunch is served! Yummy!
Store in a sealed container in the fridge. I added some to a tabbouleh instead of the oil suggested–even better! How will you use YOUR spread?