Green Bean Casserole Hummus
Green Bean Casserole Hummus
Remix a holiday classic with Green Bean Casserole Hummus. This dish comes together in minutes using Libby’s Cut Green Beans and a food processor. This dip will be a sure hit at your next gathering! Thanks to our November #CookWithLibbys Challenge winner, @CrazyCook64, for sharing her recipe.
SERVINGS
6
PREP TIME
10 Min
COOK TIME
15 Min
Ingredients
1 can (14.5 oz.) Libby's Cut Green Beans
1 can (15 oz.) chickpeas (drained)
3 tablespoons extra virgin olive oil (divided)
1 teaspoon garlic (minced)
1/2 teaspoon white pepper
1/2 teaspoon onion powder
1 teaspoon soy sauce
1 cup cream of mushroom soup
1 cup crispy onions (divided)
4 to 5 ice cubes (as needed)
1 can (14.5 oz.) Libby's Cut Green Beans
1 can (15 oz.) chickpeas (drained)
3 tablespoons extra virgin olive oil (divided)
1 teaspoon garlic (minced)
1/2 teaspoon white pepper
1/2 teaspoon onion powder
1 teaspoon soy sauce
1 cup cream of mushroom soup
1 cup crispy onions (divided)
4 to 5 ice cubes (as needed)
Instructions
- Pat dry drained green beans, then place them in a lightly oiled air fryer.
- Air fry at 400°F for 8 to 10 minutes, until edges are browned and crisp.
- Remove ¾ of the green beans from the pan and set in freezer to cool, continue to air fry the remaining green beans for 3 or 4 more minutes until browned and crispy.
- Chop extra fried green beans and set aside until needed.
- Place the chickpeas, 2 tablespoons olive oil, garlic, pepper, onion powder, soy sauce, cream soup, 3/4 cup crispy onions and the cooled green beans into a food processor, pulse several times to combine and then puree until smooth. Add the ice cubes to make it smoother if needed.
- Place in a serving bowl, smooth, then drag a knife around the top to make groves.
- Drizzle 1 tablespoon of olive oil over the top and finish with the reserved green beans and crispy onions.
- Pat dry drained green beans, then place them in a lightly oiled air fryer.
- Air fry at 400°F for 8 to 10 minutes, until edges are browned and crisp.
- Remove ¾ of the green beans from the pan and set in freezer to cool, continue to air fry the remaining green beans for 3 or 4 more minutes until browned and crispy.
- Chop extra fried green beans and set aside until needed.
- Place the chickpeas, 2 tablespoons olive oil, garlic, pepper, onion powder, soy sauce, cream soup, 3/4 cup crispy onions and the cooled green beans into a food processor, pulse several times to combine and then puree until smooth. Add the ice cubes to make it smoother if needed.
- Place in a serving bowl, smooth, then drag a knife around the top to make groves.
- Drizzle 1 tablespoon of olive oil over the top and finish with the reserved green beans and crispy onions.
