Makes 4-6 servings.
This dip is a slight variation on hummus. I like to serve it with carrots, radishes, cucumbers and warm pita. It’s a great, healthy snack.
INGREDIENTS:
One 15 ounce can cannellini beans, drained
3 tablespoons extra-virgin olive oil
½ teaspoon cumin, approx
2-3 tablespoons water
2 -3 tablespoons lemon juice
Kosher salt
Freshly ground black pepper
½ teaspoon Tabasco Sauce, optional
PREPARATION:
Place all the ingredients into a food processor fitted with the steel blade and pulse untill smooth. Scrape the bowl with a rubber spatula as needed.
Adjust the consistency and the seasoning to taste.
