Cannellini Hummus with Baked Won Ton Crisps

I love Garbanzo bean hummus, but I think I like Cannellini bean hummus even more.

This version is a little more figure friendly as I reduce the olive oil and omit the Tahini (sesame seed paste), but add more lemon juice and minced garlic, and a tablespoon or two of water to thin the dip to the right consistency, a couple of dashes of Tabasco, or other hot sauce if you like...

I make it in the food processor (or blender), just use your favorite hummus recipe and substitute Cannellini beans for a change. Just before serving I like to sprinkle with ground Sumac and a drizzle of olive oil to finish.

I usually use pita bread for dipping, either warmed or toasted but this time I tried a version of won ton crisps, baked.

I spotted the recipe in a Diabetic magazine recently ~ and they are so easy to make!

Line a baking sheet with parchment (for easy clean up), spray with olive oil then place the won ton wrappers in a single layer with a little space between each, like so:

Spray the tops with a light even spritz of olive oil, sprinkle with herbs, seeds, Parmesan cheese, garlic, etc. ~ whatever you like and bake in a preheated 350* (F) oven until lightly browned and crisp.

In my oven it usually takes about 12 to 14 minutes ~ but check at 10 minutes and keep an eye on them as ovens vary and they can go from "almost done" to TOAST within moments.

Remove from oven, sprinkle with a little coarse salt if you like, then allow to cool, can be stored in an airtight container for a few days. They are very good! They are a fine munchie all by themselves, but are sturdy enough for thick dips as well.

Definitely one of our favorite healthier snacks~

If you try either of these, I hope you like them as much as we do.

Thank you for stopping by to visit today! xo ~m