cannellini bean & pistachio hummus
Who knew that if you paired white kidney beans (cannellini beans) with pistachio, garlic and tahini you would get one of the best dips you will ever eat?!
This take on hummus is amazing and you will thank me because it’s not only healthy but packed full of flavour, protein, fibre, iron, antioxidants and magnesium. I am eating fairly clean these days (minimal sugar, no dairy, gluten and minimal alcohol) so this is a great snack I can indulge in that fills me up.
We prefer to eat this dip with corn tortilla chips mostly because I try to eat gluten free, but the dip can really be eaten with anything that will allow you to scoop up as much dip into your mouth as humanly possible. #lifegoals
This recipe is from one of the better books I’ve recently purchased in the past couple years. The book is True Roots by Kristin Cavallari (formerly of The Hills) who eats and promotes super healthy eating. The book is all about mindful eating and has over 100 recipes that are free of dairy, gluten and refined sugar. Previously, I posted another recipe from the same book called Zucchini Almond Butter Blondies. Those are a HIT in our household if you’re craving something a bit sweet, but don’t want the guilt. Even my 2.5 year old will eat them.
The hummus is something you can make and have in the fridge to snack on or if you have company over. I promise you, it will be a hit! And one word of advice, this is a thicker dip so if you want it a bit softer, then take it out of the fridge about 30 minutes prior to eating or serving it.
CANNELLINI BEAN & PISTACHIO HUMMUS
2.5 C canned cannellini beans
1 clove garlic (We love garlic, so we use 2-3 in this recipe which would account for the bad breath)
1/2 C shelled, dry-roasted pistachios
2 tbsp champagne vinegar
2 tbsp flat leaf parsley (fresh only!)
1 tbsp tahini
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp cumin
1.5 tsp pink Himalayan sale
1/2 C olive oil
Throw all the ingredients into a food processor, EXCEPT the olive oil. Make sure the ingredients are smooth and blended first. Slowly add the olive oil and emulsify until creamy and smoother. If you’re feeling fancy, you can add toppings like coarsely ground pistachio, chopped parsley leaf of EVOO.
Keeps well for up to a week in the fridge.