A Gluten-free white bean hummus with balsamic vinegar recipe has its place in anyone’s life. We have very cool friends for neighbors and recently attended a Snuggie Party hosted by Sherry and Ray. Yes, a Snuggie Party. For those of you who do not obsessively watch infomercials, the Snuggie is infamously known as “a blanket with sleeves”. According to my son (an infomercial junkie), I also need a Hoveround electric chair, several Sham Wows, and Urine Be Gone.
While partying in our Snuggies, I realized Sherry’s hummus appetizer was naturally gluten-free and delicious! After a few glasses of wine and a secret Snuggie handshake, Sherry kindly shared her hummus recipe.
White Bean Hummus with Balsamic Vinegar
1 19-ounce can of White Cannelini Kidney Beans
1 tablespoon lemon juice
2 tablespoons balsamic vinegar
2 1/2 tablespoons extra virgin olive oil
1/2 tablespoon minced garlic (I used roasted garlic)
Sea salt & pepper to taste
Using a colander, drain and rinse beans. Add all ingredients to a food processor. Blend until hummus is smooth and creamy. Serve with veggies, corn chips, or use in place of mayo on a sandwich!