Tender cannellini beans, fresh dill, and yogurt combine to make this healthy, cool and creamy hummus. The perfect appetizer for a hot afternoon gathering, this easy to make, lighter version of hummus is full of big flavors and wonderfully delicious.
- 2 15.5 ounce cans cannellini beans rinsed and drained
- ¼ cup plain yogurt
- 2 Tablespoon lemon juice
- 2 Tablespoon olive oil
- 3 Tablespoons fresh dill chopped
- 1 scallion finely sliced
- ¾ teaspoon cumin
- 1 ½ teaspoon smoked paprika
- ¾ teaspoon garlic powder
- 1 teaspoon salt
- ¾ teaspoon black pepper
Drain and rinse beans.
Place all ingredients in a food processor and pulse until smooth and creamy.
Chill and serve with vegetables, crackers, pita chips, or naan flat bread.
A hollowed out pepper makes a very fun way to serve this dip.
This hummus also makes a wonderful sandwich.