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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.

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Cannellini Bean & Dill Hummus
Prep Time
15 mins
Total Time
15 mins
 
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.
Course: Appetizer
Cuisine: Indian
Servings: 8
Ingredients
  • 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
Method
  1. Drain and rinse beans.
  2. Place all ingredients in a food processor and pulse until smooth and creamy.
Serve
  1. Chill and serve with vegetables, crackers, pita chips, or naan flat bread.
Cooks Notes

A hollowed out pepper makes a very fun way to serve this dip.

This hummus also makes a wonderful sandwich.

 

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2 Responses

  1. Kathleen Richardson

    I just knew this was going to be a delicious version of hummus as soon as I read the name of the recipe, Christoph. Then I saw that you used powdered garlic… yay, that’s all I use, too, ’cause other versions of garlic don’t sit well in my stomach. I’m definitely going to pin this one and try it out.

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