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.
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
-
Drain and rinse beans.
-
Place all ingredients in a food processor and pulse until smooth and creamy.
Serve
-
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.
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.
I think you will like this one Kathleen. It is so smooth and creamy, and I just adore the flavor of fresh dill.