Oil-Free Barbecue White Bean Hummus
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 3
- 1 tablespoon water
- 1/4 cup tomato paste
- 3/4 teaspoon fine sea salt
- 3 medium cloves garlic with skin still on (about 1/2 inch thick)
- two 15 oz cans white northern or cannellini beans drained and rinsed well
- 2 tablespoons vegan worcestershire sauce (i use wan ja shan from whole foods)
- 1 tablespoon hot sauce (i use this sky valley brand from whole use just 2 teaspoons if you don't want it too spicy, but don't omit because it really adds to the depth of flavor)
- 1 tablespoon apple cider vinegar (15 ml)
- 1 1/2 tablespoons pure maple syrup (23 ml)
- 1-2 teaspoons liquid smoke (4.5 g start out with 1 and add more if desired)
- optional garnish: green onions and drizzle of barb it is not needed for the recipe.
- note: i tested one batch of this with tahini and n so to keep it fat-free, i left it out. but if you want to add some, go for it! i know a lot of my readers avoid tahini and nut butters, so this recipe is perfect for you!
- Carbohydrate 7.32595 g
- Cholesterol 0 mg
- Fat 0.117616666666667 g
- Fiber 0.958166642983755 g
- Protein 1.134 g
- Saturated Fat 0.0245033333333333 g
- Serving Size 1 1 cup (43g)
- Sodium 714.540833333333 mg
- Sugar 6.36778335701625 g
- Trans Fat 0.0357516666666667 g
- Calories 31 calories
Preheat the oven to 400 degrees and place the garlic cloves (with skin still on!) wrapped in foil loosely and roast for 10 minutes.This will bring out more flavor and depth and be less strong than raw garlic.Meanwhile, drain and rinse the beans well and add them to a food processor. Process until they are broken up.Add the remaining ingredients and process for a minute or so, scrape down the sides and process again for several minutes until creamy smooth. Walk away and let it process until totally smooth. I let mine go a few minutes. It will give you the creamiest dip ever.Taste and add any extra spice if desired. The only thing I added extra was the chili powder.Serve in a bowl and drizzle barbecue sauce and green onions on top if desired. I could not stop eating this dip. I loved the sweet smoky barbecue flavor with the small spicy kick. Leave feedback below after you make it!
