Recipe: White Bean Hummus with Summer Garden Vegetables


This hummus recipe is the perfect dip for sliced, seasonal vegetables.


Number of Servings: 4-6


Ingredients

  • 1 can of White Northern beans (15 ounce can)
  • 2 tablespoons tahini
  • Juice of 1 lemon
  • 1 clove minced garlic
  • 3 to 4 tablespoons extra virgin olive oil
  • Kosher salt to taste
  • 4 to 6 cups of cut seasonal vegetables

Instructions

Supplies and Equipment

  • Potato masher or food processor
  • Measuring spoons
  • Mixing bowl
  • Whisk or spatula
  • Knife
  • Cutting board
  1. Pour drained beans into a large bowl.
  2. Juice the lemon using a citrus juicer or by hand.
  3. Mince the garlic clove.
  4. Add tahini, lemon juice, and garlic to beans.
  5. Using the potato masher or food processor, mix the ingredients together until softened.
  6. Incorporate olive oil slowly, using a whisk or spatula if necessary.
  7. Season with salt to taste.
  8. Cut seasonal vegetables such as carrots, celery, zucchini, broccoli or other available vegetables into strips, florets, or individual "pieces" for dipping into the hummus.
  9. Serve hummus with cut vegetables..

Recipe provided courtesy of Sean Gartland of Flint Farmers' Market and Michigan Farm to School