From Linda Bladholm’s A Fork on the Road
White Bean Hummus
This easy dip, adapted from the Food Network website, is good with pita or breadsticks. Finish it with a sprinkle of paprika and a drizzle of olive oil.
15-ounce can white beans, drained and rinsed
2 tablespoons lemon juice
2 tablespoons tahini paste
2 garlic cloves, coarsely chopped
1 teaspoon ground cumin
4 scallions, chopped
Salt to taste
Puree all ingredients in a blender or food processor, adding a little water if needed. Mixture should be fairly smooth and thick. Makes about 11/4 cups.
Per tablespoon: 30 calories (11 percent from fat), 0.4 g fat (0 g saturated, 0 g monounsaturated), 0 cholesterol, 1.7 g protein, 5 g carbohydrates, 1.2 g fiber, 8 mg sodium.