White Bean Hummus

White Bean Hummus

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From: Diabetic Living Magazine

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

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 1 (15 ounce) can navy beans, rinsed and drained
  • ¼ cup fat-free dairy sour cream
  • 2 tablespoons light mayonnaise
  • 1 tablespoon fat-free milk
  • ½ of a canned chipotle chile pepper in adobo sauce
  • ¼ teaspoon ground cumin
  • 1 clove garlic, coarsely chopped
  • Snipped fresh chives (optional)
  • 1 pound cucumber, sliced


  • Prep

  • Ready In

  1. 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 (see Tip). Transfer to a serving bowl. If desired, garnish hummus with chives. Serve with cucumber slices.
  • 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

  • Serving size: 2 tablespoons hummus and 4 or 5 cucumber slices
  • Per serving: 56 calories; 1 g fat(0 g sat); 2 g fiber; 10 g carbohydrates; 3 g protein; 24 mcg folate; 1 mg cholesterol; 1 g sugars; 56 IU vitamin A; 1 mg vitamin C; 31 mg calcium; 1 mg iron; 178 mg sodium; 162 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ starch, ½ vegetable

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