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

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Ingredients

1 large shallot, minced
2 cans, 15 oz cannellini (white kidney) beans, drained, liquid reserved
½ cup tahini
½ cup fresh lemon juice
1 teaspoon finely grated lemon zest
¼ cup extra-virgin olive oil
⅛ teaspoon cayenne pepper
4 teaspoons minced 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.