Navy Bean Hummus

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Makes 4 pepper halves

INGREDIENTS

  •  3-1/2 cups of cooked Michigan Navy Beans 
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 2 teaspoons diced garlic
  • 3 tablespoons olive oil
  • 1/2 teaspoon cumin
  • 1/4 teaspoon oregano or smoked paprika
  • Salt & pepper to taste
  • Fresh chopped parsley or basil to garnish

PREPERATION

  1. Combine all ingredients in a food processor and blend until smooth.
  2. Garnish with parsley or basil and serve with fresh veggies and whole grain crackers.

Nutrition information per serving (1/4 cup): 119 Calories; 5.2 g Fat; 14 g Carbohydrate; 4.75 g Protein; 5.7 g Fiber; 87 mg Sodium

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