Blogging and Baking from The Nest

Variation from Cooking Light magazine

Hummus is lower in fat and higher in fiber than most dips.  This version is no exception with high fiber cannellini beans as the star ingredient.  You can make this dip up to three days in advance and stored in the refrigerator – in fact, I think it tastes better a day or two after it’s been made.


1/4 cup chopped green onion

1 1/2 tablespoons lemon juice

2 tablespoons of tahini (sesame seed paste) – creamy peanut butter can be substituted if you can’t find tahini

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon black pepper

1 garlic clove, peeled

1 (19oz) can of cannellini beans or other white beans, rinsed and drained

2 chipotle peppers in adobo sauce – more if you prefer


Combine all of the ingredients in a food processer or blender and process until smooth.  Add more chipotle peppers or adobo sauce if desired.  You can usually find chipotle peppers in the Mexican food aisle.




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