Cannellini Bean Hummus with Broccoli, Green Beans and Homemade Tortilla Chips
Kristine Kidd
White kidney beans, sesame seeds, tahini, broccoli and green beans are all good sources of calcium. So are Trader Joe’s corn tortillas. Spread leftover hummus on toasted corn tortillas and top with sautéed chopped greens for a satisfying lunch. Makes 8-10 servings
2cans, 15 oz cannellini (white kidney) beans, drained, liquid reserved
½cuptahini
½cupfresh lemon juice
1teaspoonfinely grated lemon zest
¼cupextra-virgin olive oil
⅛teaspooncayenne pepper
4teaspoonsminced fresh marjoram or thyme
Coarse kosher salt and freshly ground pepper
Tasted sesame seeds
Steamed broccoli florets
Blanched green beans
Homemade Tortilla Chips, see recipe
Instructions
Place the shallot in a small bowl. Cover with water and let stand 5 minutes. Drain well. In a food processor, combine the shallot, cannellini beans, tahini, lemon juice, lemon zest, oil, and cayenne and puree until smooth. Mix in enough bean liquid or water to thin to the consistency of thick mayonnaise. Mix in the marjoram. Season to taste with salt and pepper. Spread the bean puree in a shallow serving bowl. Sprinkle with sesame seeds and serve with vegetables and chips.