White Bean Hummus
Recipe from Diabetic Living

The chipotle pepper in adobo sauce lends a touch of heat and a smoky accent to this velvety dip.

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Yield: 12 servings (2 tablespoons hummus and 4 or 5 cucumber slices per serving)
Total Time: 30 mins
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    1  15  ounce can 
    navy beans, rinsed and drained
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    1/4  cup 
    fat-free dairy sour cream
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    2   tablespoons 
    light mayonnaise
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    1   tablespoon 
    fat-free milk
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    of a canned chipotle chile pepper in adobo sauce (optional)
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    1/4  teaspoon 
    ground cumin
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    clove garlic, coarsely chopped
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    Snipped fresh chives (optional)
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    1   pound 
    cucumber, sliced

For hummus:

In a food processor,* combine beans, sour cream, mayonnaise, milk, chipotle pepper (if using), cumin, and garlic. Cover and process until smooth, scraping side as needed. Transfer to a serving bowl. If desired, garnish hummus with chives. Serve with cucumber slices. Makes 12 servings (2 tablespoons hummus and 4 or 5 cucumber slices per serving).
  • *Test Kitchen Tip: If you do not have a food processor, place beans in a medium bowl; mash with a potato masher or a fork until nearly smooth. Stir in sour cream, mayonnaise, milk, chipotle pepper (if using), cumin, and garlic. Dip will have a chunkier consistency.
Nutrition information
Per Serving: cal. (kcal) 55, Fat, total (g) 1, chol. (mg) 1, sat. fat (g) 0, carb. (g) 9, fiber (g) 2, pro. (g) 3, sodium (mg) 171, Vegetables () 0.5, Starch () 0.5, Carb Choice () 0.5, Percent Daily Values are based on a 2,000 calorie diet
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