How 'bout some Hummus?

 Here's a new-to-me recipe, made on Thanksgiving (or, actually, the day before, but for Thanksgiving) that was wonderful!

Dreena Burton's Cannellini Bean Yam Hummus from Vive le Vegan!

1 1/2 cups cooked cannellini beans
3/4 cup cooked yam
3 Tbsp freshly squeezed lemon juice
1 small clove garlic, chopped
2 Tbsp extra-virgin olive oil
3/4 - 1 tsp chipotle hot sauce
1/2 tsp sea salt
freshly ground black pepper
1/2 cup toasted pine nuts
2 Tbsp fresh cilantro, chopped (garnish)

Combine all ingredients except pine nuts and cilantro into a food processor and puree until very smoothe, scraping down the sides of the bowl a few times throughout. Once smooth, add the pine nuts and puree just a little, leaving some texture (or blend smooth if you like it that way). Season to taste with extra sea salt and pepper and chipotle sauce, if desired.

I didn't use any pine nuts, so I imagine my finished hummus was a bit different than it was supposed to be, but it didn't need the pine nuts for texture and the taste was great: creamy and only mildly beany (cannellini beans aren't as POW as chickpeas are) with a bit of heat from the chipotle sauce.

A great dip for pita chips or crackers!!