Cannellini Oil Free bean hummus

by: Deborah Waddell

Cook Time: 10 minutes

Yield: 4 servings

Ingredients:

• 2 cups of Cannellini beans
• 1 Tbs of Tahini
• Juice of 1 lemon
• 1 clove of garlic
• 1/2 – 1 tsp of herbamare (17 different organic herbs and spices) or S & P to taste optional
• 2 Tbs fresh dill or cilantro

Directions:

1. Place the garlic clove in the food processor and process until minced.
2. Add the beans and remaining ingredients except the herbs.
3. Process until desired consistency of hummus (add water a Tbsp at a time if necessary).
4. If you would like to add the herbs, add and pulse until mixed well.

Notes:
I use this hummus as a base for many of my salad dressings in place of oil. I also love to use it as a dip for vegetables.