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Dandelion Greeny Cannellini Beany Hummus

Prep Time: 10 minutes                   Makes: 1 ½ cups

½ bunch dandelion greens, rinsed, drained and chopped
1 can low sodium, drained and rinsed cannellini beans (or chickpeas)
2 tablespoons olive oil
2 tablespoons tahini
1/3 cup lemon juice
½ avocado
2-3 cloves garlic, chopped
2 tablespoons water
½ teaspoon sea salt

1. Add ingredients to food processor. Process until creamy and smooth, scraping down the sides and adding more water if necessary.
2. Enjoy with your favorite crunchy veggies, gluten free crackers or gluten free chips.
If olive oil is not tolerated, omit, and use water instead.

Dandelion Greeny Cannellini Beany Hummus IBD-AID™ phase III and phase II (as tolerated).

Recipe Credit: Rene Maserati