Recipe: Lemon Garlic White Bean Hummus

If you're looking to elevate your snacking game or add a burst of flavor to your next gathering, this recipe is sure to be a hit. Creamy white beans are blended to perfection with fresh lemon juice, aromatic garlic, and a medley of tantalizing spices, creating a hummus that's both satisfying and refreshing.

And did you know cannellini beans are a good source of iron? Pair your iron with a source of vitamin C, like lemons, and it is even better absorbed in the body. So whether you're dipping your favorite veggies, pita chips, or spreading it on sandwiches and wraps, enjoy this delicious dip!

Ingredients 

• 2 tablespoons extra virgin olive oil plus more for serving 
• ⅓ cup tahini or sesame seed paste 
• ½ cup fresh squeezed lemon juice 
• 4 garlic cloves 
• 2 15-ounce cans of Cannellini drained and rinsed 
• 1-2 tablespoons grated lemon zest 
• 1 teaspoon fine sea salt 
• ¼-⅓ cup water 
  

Preparation: 

1. In a food processor, add the olive oil and tahini. Blend until smooth. Add the lemon juice and garlic then pulse until finely chopped. 
2. Add the remaining ingredients to the food processor: cannellini beans, lemon zest, salt and water (starting with ¼ cup of water). Blend until texture is smooth and creamy. Add more water if a thinner texture is desired or more salt, if desired. 
3. Serve immediately drizzled with olive oil and sprinkled with fresh lemon zest. Dip your favorite veggies or whole wheat pita in hummus for an iron packed snack. 
4. Store in an airtight container in the refrigerator for up to 10 days. 
   

Next Steps & Resources: 

• Recipe shared by the oncology dieticians at John Theurer Cancer Center
• Check out our next hot topic and register for The Cutting Edge Kitchen
• Check out our dedicated survivorship class, Moving Forward: Eat Well, Live Well.