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December 26, 2017
The fresh thyme and basil in this recipe from our 21-Day Kickstart program give this hummus a fresh and vibrant taste. The pureed cannellini beans are creamy white, which allow the green flecks from the fresh herbs to really pop!
Makes 6 servings, about 2 1/2 cups
2 cups cooked cannellini (white kidney) beans, drained and rinsed
1 tablespoon freshly squeezed lemon juice
2 tablespoons tahini
1 small to medium clove garlic, sliced
2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon sea salt
Freshly ground black pepper, to taste
2 1/2 to 3 teaspoons roughly chopped fresh thyme
1/4 cup torn or roughly chopped fresh basil
1 to 2 tablespoons water (to thin dip as needed)
In a food processor, combine all ingredients except water, thyme, and basil. Purée until smooth, gradually adding water and scraping down sides of bowl as needed. Add thyme and basil and purée briefly to incorporate ingredients.
Notes: You can make this dip look very elegant. Try piping the dip into mini-bell peppers (cut in half), halved grape tomatoes, or endive leaves. Alternatively, spread it thinly on slices of bread with a layer of "shaved" cucumber (using a vegetable peeler to remove thin strips lengthwise off cucumber, before reaching the seedy portion). Cut crusts off bread and slice into strips or cut into shapes with cookie cutters.
Make a double batch of this hummus and store portions in the freezer; it thaws wonderfully!
Source: "Eat, Drink & Be Vegan" by Dreena Burton of www.PlantPoweredKitchen.com
Per 1/2 cup serving: Calories: 138 ; Fat: 3.5 g; Saturated Fat: 0.5 g; Calories from Fat: 21.4 g; Cholesterol: 0 g; Protein: 8.1 g; Carbohydrates: 19.7 g; Sugar: 0.6 g; Fiber: 5.2 g; Sodium: 258 mg; Calcium: 98 mg; Iron: 3.4 mg; Vitamin C: 2.7 mg; Beta-Carotene: 83 mcg; Vitamin E: 0.7 mg
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.