Vanilla Bean Hummus
Servings: 2 cups
Calories: 132kcal
Ingredients
- 1 and ½ cups white beans cooked, or 1 can* (very well rinsed)
- ¼ cup agave syrup or another sweetener of choice**
- ¼ cup cashew butter
- 1 pod vanilla beans
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
Instructions
- Drain the and rinse the beans and set aside.
- Add everything except the beans to the bowl of a food processor. Blend on high for one minute until combined and creamy.
- Add the beans and process for a minute then remove the lid and scrape down the edges. Process for an additional minute then pause to scrape the edges again. Repeat 1-2 additional times until smooth and creamy. If it seems like it might be too thick, add 1 tablespoon of water after each step until it is how you like it.
- Chill in the refrigerator until ready to serve.
Notes
* I highly recommend using homemade beans for this recipe as canned ones can contribute a bit more of a "bean-y" taste.
** I prefer using agave over other natural sweeteners such as maple syrup or honey for this recipe as it has a more neutral flavor. You can use these if you like but they will affect the taste. Alternatively you could use a granulated sweetener such as coconut, cane or white sugar. Or you can experiment with using a few drops of stevia.
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
Serving: 0.25cup | Calories: 132kcal | Carbohydrates: 20g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 150mg | Potassium: 263mg | Fiber: 2g | Sugar: 8g | Calcium: 49mg | Iron: 2mg
