Amelia and I developed this variation of hummus as a way to include more protein and fiber in our diets. It is wonderful as a sandwich spread (topped with grilled vegetables), or as a dip with fresh veggies and pita chips.
Garlic has natural antibacterial properties, and the beans and generous amount of olive oil contain healthy fats - all important for an infection-vulnerable child who is losing weight from chemo. Enjoy!
Lemony Cannellini Bean Dip
Yield: 2 Cups
Ingredients for Kid-Friendly Version:
2 Cans Cannellini Beans, rinsed and drained well
Juice and Zest from One Lemon
1 Clove Garlic
4 Leaves Fresh Sage
Scant ¼ Cup Good Olive Oil
2 Tbsp Golden Balsamic Vinegar
Salt and Pepper to Taste
Add all ingredients to bowl of food processor and puree. Serve with toasted pita bread and assorted crudités.
Suggestions for Mature Palates:
Replace raw garlic with 2-4 cloves of roasted garlic.
Add red pepper flakes to taste.
Serve with grilled eggplant, steamed artichokes, and other "adventurous" vegetables.
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