WHITE CANNELLINI BEANS AND BABY BELLA MUSHROOM HUMMUS

My homemade hummus, with less oil than traditional recipes, and with veggies as a dipper, becomes one of the most healthy snacks to eat. It takes no time to make, and it is so delicious.

Filled with fibers, high in protein, and with and earthy flavor from the mushrooms, this recipe will make you want to eat it everyday!

WHITE CANNELLINI BEANS AND BABY BELLA MUSHROOM HUMMUS

Ingredients 

For the mushrooms:

2 tablespoons truffle oil
1 large shallot, chopped small
5 garlic cloves, chopped small
8 oz (227 grams) of baby bella mushrooms (usually the size of 1 container) chopped small
1/4 teaspoon dried sage
2 tablespoons parsley
1/4 teaspoon cayenne
Salt and pepper to taste

For the hummus:

3 cups cooked white cannellini beans (about 1 cup dried)
2 tablespoon lemon juice ( I used meyer lemons)
3 tablespoon tahini
1/2 tablespoon smoked paprika
1/2 teaspoon cumin
Salt and pepper to taste


Preparation:

For the mushrooms:

In a pan, heat up the truffle oil under medium heat. add the shallots and garlic.
Saute 3-4 min until fragrant and translucent.
Add the chopped baby bella mushrooms and the spices.
Cook another 10 minutes until the mushrooms are sweaty and tender.
Reserve

For the hummus:

In a high speed blender, put all the ingredients along with 1/2 of the mushroom recipe. Blend until smooth.
Remove from the blender and transfer to a bowl.
Toss the other 1/2 of the mushroom recipe into the hummus with a spatula.
This will add texture to the hummus.

Bon appetit!