It wasn’t until I was fiddling around with the 2017 Life Changing Challenge allowable food lists (provided by the Nutritionist Phil Sooveere who I am currently working with on the project) that I had ever thought of using any other bean than a chickpea to make hummus.
I don’t think I’ll ever go back to tell you the truth! The Cannellini Bean’s texture seems a more appropriate choice as no olive oil was needed to add to make it smooth and creamier, like in a regular chickpea style hummus, which of course makes this a better choice!
I think this way tastes just as good and actually if I really think about it… better!!
2 tins of well drained Cannellini Beans.
3 cloves of garlic.
1 heaped tablespoon of Unhulled Tahini.
1/2 teaspoon of Sweet Paprika
Juice of one Lemon
Cracked Black Pepper to taste.
This makes a great dip and I love to use it as I would also a spread. Its delicious on top of my Cauliflower Toast!