Cucumber & Cherry Tomato Kabobs with White Bean Hummus
Prep: 10 minutes • Serves: 4
1 garlic clove, coarsely chopped
1 cup drained and rinsed cannellini beans
2-1/2 tablespoons fresh lemon juice
2 tablespoons tahini
1/4 teaspoon salt
1-1/2 tablespoons extra virgin olive oil
16 cherry tomatoes
3 mini cucumbers, cut crosswise into ½-inch pieces
8 (4-inch) wooden skewers
Smoked paprika for garnish (optional)
1 cup drained and rinsed cannellini beans
2-1/2 tablespoons fresh lemon juice
2 tablespoons tahini
1/4 teaspoon salt
1-1/2 tablespoons extra virgin olive oil
16 cherry tomatoes
3 mini cucumbers, cut crosswise into ½-inch pieces
8 (4-inch) wooden skewers
Smoked paprika for garnish (optional)
1. In food processor, purée garlic, beans, lemon juice, tahini and salt 2 minutes or until smooth, scraping bowl occasionally with rubber spatula; with processor running, pour oil through feed tube and process until incorporated. Makes about 1 cup.
2. Alternately thread tomatoes and cucumbers onto skewers. Serve with hummus sprinkled with paprika, if desired.
Approximate nutritional values per serving (2 kabobs, 1/4 cup hummus):
159 Calories, 9g Fat (1g Saturated), 0mg Cholesterol,
308mg Sodium, 15g Carbohydrates, 6g Fiber, 4g Protein
Chef Tip:
Cannellini beans are a type of white bean, along with navy beans, lima beans and great Northern beans.