Here’s a different take on the delicious hummus made from typical garbanzo beans but with a twist. In this appetizer we decided to try Cannellini beans with their light nutty and earthly flavor and a bite of refreshing surprise with pomegranate seeds.
One of my favorite dips is freshly made hummus. Every time I’d go to my friends house, her mom, who is from Lebanon always offered me fresh hummus. The creamy nutty flavor balanced off just right with lemon juice, garlic and tahini was delight in every bite.
In just three tablespoons you get 11g of protein, which is really quite good compared to 1 large egg giving you about 6g of protein. Now, that isn’t the reason why I decided to try a cannellini bean over a garbanzo bean, it was simply to try a different flavor and boy oh boy it was delicious.
Plus, the pomegranate seeds truly added a refreshing bite on top of my pita. I went a little liberal on how much hummus each person gets in the recipe below but it can certainly stretch for a dinner party if there are other appetizers available.
Serves: 4 (1-pita, 3-4 tablespoons of hummus each)
Prep Time: 5 minute | Total Time: 10 minutes
Calories: 70 Total Fat: 5g Cholesterol: 15mg Sodium: 135mg Total Carbohydrates: 4g Protein: 5gDietary Fiber: 0g Total Sugars: 4g Added Sugars: 5g Calcium: 170mg Potassium: 35mg
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