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Hello friends! Free Monday made this week fly by and I am so excited that Friday is here!
Today I have a fun recipe to share. It all started with the bean mousse we had at the Arcadia Vegetarian Wine Dinner last week…
I couldn't get the cucumber mousse cups off my head and I knew we had a bag of frozen beans in the freezer. Despite not having anything full for the beach when I got home from work on Friday night, I started making a batch of hummus. You see where my priorities are.
We needed a healthy snack for the trip. 🙂
I ate some cookies with the hummus before I left and then packed the rest in a refrigerator so I could share it with my friend Jess and her family on the beach. He was a little apprehensive when we launched it one night as a pre-dinner appetizer (you never know how new foods are going to be prepared), but it was a huge success! A couple of people even thought there was some kind of cheese because it tasted so creamy… no, it's vegan.
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A new twist on an old classic, this lime bean hummus is creamy, sweet, and super easy to make!
- 12 oz bag of frozen beans
- 1 tablespoon of tahini
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons of freshly squeezed lemon juice
- 2 medium garlic cloves, sliced
- 1/2 teaspoon of sea salt
- 1/4 cup chopped fresh basil
- freshly ground pepper, to taste
- 1/4 – 1/2 cup reserved cooking liquid or water, more or less to lose weight as desired
- Cook lime beans according to package directions, drain and reserve 1 / 4-1 / 2 cup of the cooking liquid.
- In a food processor (affiliate link), combine all ingredients except cooking liquid or water.
- Puree until smooth, gradually add the liquid you want to thin and scrape down the sides of the bowl as needed.
By the way, I was getting a lot of emails from people asking for an easy way to print my recipes, so now I'm formatting them with the Print button. I hope this is useful!
This recipe is a lovely change of pace from regular hummus – it tastes sweeter and works great as a dip with crackers or vegetables, spread on sandwiches, or as a salad dressing. Speaking of cookies, the ones in these photos are Trader Joe’s Raisin Rosemary Crisps and they are phenomenal. My cousin told me about them a few weeks ago and now I'm in love with a.k.a I can't stop eating them for a handful. If you buy them, don't blame me, I gave them a fair warning. 😉
Let me know what you think of hummus if you try it!
Basil, bean, and muslima