I don’t want to even look at sour cream or cream cheese dips any more. This hummus is such a tasty, healthier alternative, and no oil!
1 (15 oz.) can white beans (I use Bush Northern beans)
1/4 c. tahini
1/4 c. lemon juice
1-1/2 t. ground cumin
1/4 t. salt
2 cloves garlic
2 T. minced fresh parsley
Process first 7 ingredients in food processor until smooth
Add parsley and pulse to blend
Taste, and add more salt if desired
Cover and refrigerate up to overnight to let flavors develop
Adapted from Biltmore Estate
