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Snack recipe · from the recipe book

Lemony White Bean Hummus with Snap Peas

Creamy, zesty white bean and almond hummus with lots of lemon and fresh mint, served with crisp snow peas, radish-crisp fennel-free cauliflower and asparagus.

Lemony White Bean Hummus with Snap Peas

Ingredients

  • 1½ cups265 gGreat northern or cannellini beans, canned, drained and rinsed
  • 2½ tbsp40 gAlmond butter, no salt addedstirred well
  • 1 lemon, juiced55 gLemon juice
  • 2 tsp4 gLemon zest
  • 1½ tsp minced4 gGarlicpeeled
  • 2 tbsp30 gWaterice-cold
  • ¼ tsp2 gSalt
  • 1 tbsp14 gOlive oildivided
  • 1 tbsp chopped6 gFresh mintchopped
  • ¼ tsp0.5 gCrushed red pepper
  • 2⅓ cups150 gSnow peasstrings removed
  • 1¾ cups florets200 gCauliflowercut into small florets
  • 5½ oz160 gAsparagusthin spears, woody ends trimmed
  • 1 cup150 gCherry tomatoes

Steps

  1. Prepare the vegetables first: string the snow peas, cut the cauliflower into small florets and trim the asparagus, then chill them with the cherry tomatoes while you make the hummus.
  2. In the blender, combine the lemon juice, garlic and salt; let sit 5 minutes to mellow the garlic.
  3. Add the almond butter and blend until creamy.
  4. Add the great northern beans, lemon zest and half of the olive oil and blend, scraping down the sides.
  5. With the blender running, drizzle in the ice-cold water a little at a time and blend 2 minutes until very smooth.
  6. Pulse in half of the mint just to fleck the hummus green.
  7. Spread the hummus in a shallow bowl, drizzle with the remaining half of the olive oil, and sprinkle with the remaining half of the mint and the red pepper flakes.
  8. Serve with the snow peas, cauliflower, asparagus and cherry tomatoes for dipping.

Contains: Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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