White Bean and Fresh Lemon Hummus
Ingredients
- Topping
- 1/4 cup finely chopped tomatoes 60 mL
- 3 Tbsp chopped fresh cilantro 45 mL
- 1 tsp grated lemon zest 5 mL
- 1 Tbsp lemon juice 15 mL
- 1 Tbsp canola oil 15 mL
- 1/8 tsp salt 0.5 mL
- Hummus
- 1 (15-oz. / 425 mL can) no salt added cannellini beans, rinsed and drained
- 3 Tbsp water 45 mL
- 1 garlic clove, peeled
- 1 1/2 Tbsp lemon juice 20 mL
- 1 Tbsp canola oil 15 mL
- 1 Tbsp cider vinegar 15 mL
- 1 tsp ground cumin 5 mL
- 1/4 tsp salt 1 mL
- 1/4 tsp cayenne pepper 1 mL
- 2 cups sliced cucumbers 500 mL
Instructions
- 1. In a small bowl, combine tomatoes, cilantro, lemon zest, lemon juice, canola oil and salt; set aside.
- 2. In a blender, combine beans, water, garlic, lemon juice, canola oil, vinegar, cumin, salt and cayenne, secure with lid and puree until smooth.
- 3. Spoon hummus into a shallow bowl, spoon the tomato mixture over hummus and serve with the cucumber slices.
Yield
6 servings
serving size
1/4 cup (60 mL) hummus plus 1/3 cup (75 mL) cucumber slices
nutritional analysis
per serving
| Calories | 110 |
| Total Fat | 5 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 12 g |
| Fiber | 3 g |
| Sugars | 2 g |
| Protein | 4 g |
| Sodium | 170 mg |
| Potassium | 219 mg |
