Basil and Sun-Dried Tomato Hummus - 16.1g Carbs, 4.4g Fiber, 1.6g Sugar
From: SparkPeople user: SP_STEPF
Hummus is traditionally made with chickpeas, but cannellini beans
(white kidney beans) yield a fluffy texture and buttery taste. You'll
love this variation on a classic.
Prep: 5 min
Servings: 4
1/4 cup sun-dried tomatoes*
1 clove garlic
1/4 cup fresh basil leaves
1 (14.5-oz can) cannellini beans
Juice of one lemon (about 3 Tbsp)
1 Tbsp olive oil
Combine all ingredients in a food processor or high-speed blender.
Pulse several times, then let it run it until pureed. Add water one
tablespoon at a time until the hummus reaches the desired consistency.
Servings: 4
Serving Size: 1/4 cup
Nutrition per Serving:
119 Calories, 4.3g Total Fat, 0.5g Saturated Fat, 0.3g Polyunsaturated
Fat, 2.5g Monounsaturated Fat, 0mg Cholesterol, 101.2mg Sodium,
345.2mg Potassium, 16.1g Total Carbs, 4.4g Dietary Fiber, 1.6g Sugars,
5.2g Protein
*Choose water-packed or dried rather than oil-packed. If you use
dried, soak them in hot water if they're particularly brittle and
reserve the water to thin the hummus*
Tips - Mix this puree into your favorite pasta sauce for a
higher-protein, almost-fat-free cream sauce.
Or use less water and use in place of ricotta cheese in lasagna
or stuffed pastas.
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