Two Bean Hummus Recipes

WHITE BEAN HUMMUS

White Bean Hummus image

Ultra creamy, lemony, and just enough garlicy white bean hummus! Serve it plain with a drizzle of good extra virgin olive oil with veggies and pita chips to dip. Or, dress it up with some nutty dukkah (highly recommended). The perfect bean dip!

Provided by Suzy Karadsheh

Time 15m

Number Of Ingredients 11

Ingredients

1 15- ounce can white beans, ((I recommend butter beans), drained and rinsed)
1 garlic clove (minced)
1 ice cube
¼ cup tahini, (I used Soom Tahini, well-stirred)
1 teaspoon cumin
½ teaspoon coriander
1 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper flakes, (more to your liking)
Kosher salt
Juice of ½ lemon, (more to your liking)
Extra virgin olive oil, (to serve)
Homemade Dukkah,

Steps:

Add the beans and minced garlic to the bowl of a food processor. Puree until a smooth mixture forms.
While the processor is running, add an ice cube, tahini, lemon juice, spices and a big dash of kosher salt. Blend for about 4 minutes or so. Check, and if the consistency is too thick, run processor and slowly add a drizzle of hot water. Blend until you reach your desired silky smooth consistency.
Taste and adjust seasoning and lemon juice to your liking. If you need more garlic, add another minced clove. And if you like the dip to be even more nutty, add a little more tahini. Make sure to run the processor again until everything is well combined.
Serve or chill the dip for a later time (chilling will thicken the white bean hummus some, which is recommended). When ready to serve, spread the hummus in a serving bowl and add a generous drizzle of extra virgin olive oil. Top with 2 to 3 teaspoons of dukkah, if using.

Nutrition Facts : Calories 221.1 kcal, Carbohydrate 21.2 g, Protein 8.4 g, Fat 12.4 g, SaturatedFat 1.7 g, Sodium 248.6 mg, Fiber 4.8 g, Sugar 0.3 g, ServingSize 1 serving

TWO-BEAN HUMMUS

Two-Bean Hummus image

My children love this easy hummus and even like to help me make it! Hummus is a great way to sneak some beans and important soluble fiber into their diets. I also serve this in a bread bowl with my vegetable platter for our Thanksgiving dinner. -Kelly Andreas, Eau Claire, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 2 cups

Number Of Ingredients 7

Ingredients

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup olive oil
2 tablespoons lemon juice
2 garlic cloves, minced
1/4 teaspoon salt
Assorted fresh vegetables

Steps:

Process first 6 ingredients in a food processor until smooth. Transfer to a serving bowl; serve with vegetables.

Nutrition Facts : Calories 152 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 209mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

AUTHENTIC MIDDLE EASTERN HUMMUS (CHUMMUS)

Authentic Middle Eastern Hummus (Chummus) image

Authentic chummus is very different and SO much tastier than its American counterpart. This chummus is creamy and delicate in taste rather than overpowered with garlic or thick and pasty. It is eaten warm, fresh, and as a whole meal spread out in a dish and drizzled with fresh olive oil. It is scooped up with pita, raw onion slices, or just a fork. Do NOT use canned chickpeas (garbanzo beans)!

Provided by Simone

Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes

Time 2h20m

Yield 8

Number Of Ingredients 9

Ingredients

3 cups dry garbanzo beans, soaked overnight
1 pinch baking soda
½ cup extra-virgin olive oil
¾ cup tahini paste
¼ cup fresh lemon juice, or more to taste
1 large clove garlic, minced, or more to taste
1 teaspoon ground cumin
salt to taste
1 tablespoon extra virgin olive oil, for drizzling

Steps:

Rinse the garbanzo beans and and place in a pot. Fill with enough water to cover by at least 1 inch. Add baking soda, if using. Bring to a boil and then simmer over medium heat until the beans are very soft, 1 1/2 to 2 hours.
Drain the beans, reserving some of the water to use later. Reserve a small handful of the whole beans for a garnish. Transfer the rest to a blender or if you have a hand blender, a large bowl. Blend the beans until smooth, adding 1/2 cup of olive oil gradually. Add some of the reserved water if needed to help it blend. Add the tahini and blend in along with the lemon juice. Blend in the garlic, cumin and salt.
Spread the hummus into a flat serving dish and garnish with the reserved beans and a drizzle of olive oil.

Nutrition Facts : Calories 550.8 calories, Carbohydrate 51.2 g, Fat 32.3 g, Fiber 15.2 g, Protein 18.4 g, SaturatedFat 4.4 g, Sodium 78.5 mg, Sugar 8.3 g

BLACK BEAN HUMMUS

Black Bean Hummus image

This is the absolute best hummus I have ever had. It goes great with some toasted pita bread. Add more lemon juice if this hummus tastes like it needs a little extra kick.

Provided by Anonymous

Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes

Time 5m

Yield 8

Number Of Ingredients 9

Ingredients

1 clove garlic
1 (15 ounce) can black beans; drain and reserve liquid
2 tablespoons lemon juice
1 ½ tablespoons tahini
¾ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon paprika
10 Greek olives

Steps:

Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.

Nutrition Facts : Calories 81.2 calories, Carbohydrate 10.3 g, Fat 3.1 g, Fiber 4.1 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 426.9 mg, Sugar 0.1 g

SUPER EASY HUMMUS

Super Easy Hummus image

Super easy hummus that only takes minutes. Great with veggies or pita chips. Really it's great with ANYTHING!

Provided by Chelsey

Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes

Time 5m

Yield 4

Number Of Ingredients 7

Ingredients

1 (15 ounce) can garbanzo beans, drained, liquid reserved
1 tablespoon lemon juice
1 tablespoon olive oil
1 clove garlic, crushed
½ teaspoon ground cumin
½ teaspoon salt
2 drops sesame oil, or to taste

Steps:

Blend garbanzo beans, lemon juice, olive oil, garlic, cumin, salt, and sesame oil in a food processor; stream reserved bean liquid into the mixture as it blends until desired consistency is achieved.

Nutrition Facts : Calories 120.6 calories, Carbohydrate 16.5 g, Fat 4.7 g, Fiber 3.1 g, Protein 3.6 g, SaturatedFat 0.6 g, Sodium 500.7 mg, Sugar 0.1 g

TWO BEAN CHIPOTLE HUMMUS

Two Bean Chipotle Hummus image

I created this recipe in an attempt to make a hummus that my husband would like. He doesn't like the texture of chickpeas. The Great Northern beans really make this creamy without the addition of things like additional fat, yogurt, or tofu - all things I've tried and didn't care for. Since the white beans are mild in flavor, the garbanzo bean flavor still comes through just fine. Feel free to adjust the seasonings to get it the way you like it best. I do not add salt when using canned beans, but I probably would add a little bit of sea salt if I were using beans cooked from dry.

Provided by Vino Girl

Categories Spreads

Time 15m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 (15 1/2 ounce) can chickpeas, rinsed and drained (garbanzo beans)
1 (15 1/2 ounce) can great northern beans, rinsed and drained
1/2 chipotle pepper
3 garlic cloves
2 tablespoons lemon juice
1 tablespoon peanut butter or 1 tablespoon peanut oil
1/2 teaspoon fresh ground black pepper
1/2 teaspoon paprika
water, as needed

Steps:

Place garlic, chipotle pepper, lemon juice, and tahini in a food processor or mini chopper.
Pulse until chopped.
Add in beans and pulse, adding in a little water at a time until it reaches the smoothness you like.
Stir in pepper and paprika, and refrigerate until ready to serve.

Nutrition Facts : Calories 86.7, Fat 1.2, SaturatedFat 0.2, Sodium 111.2, Carbohydrate 15.2, Fiber 3.8, Sugar 0.1, Protein 4.5

CANNELLINI BEAN HUMMUS

Cannellini Bean Hummus image

My version of hummus features a delightful nuttiness from tahini, a peanut butter-like paste made from ground sesame seeds. The beans pack a lot of protein so it's a healthy snack for kids. -Marina Castle Kelley, Canyon Country, California

Provided by Taste of Home

Categories Appetizers

Time 5m

Yield 10 servings (1-1/4 cups).

Number Of Ingredients 10

Ingredients

2 garlic cloves, peeled
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup tahini
3 tablespoons lemon juice
1-1/2 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons minced fresh parsley
Pita breads, cut into wedges
Assorted fresh vegetables

Steps:

Place garlic in a food processor; cover and process until minced. Add the beans, tahini, lemon juice, cumin, salt and pepper flakes; cover and process until smooth. , Transfer to a small bowl; stir in parsley. Refrigerate until serving. Serve with pita wedges and assorted fresh vegetables.

Nutrition Facts : Calories 78 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 114mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

RED BEAN HUMMUS

Red Bean Hummus image

My husband and I recently had a red bean hummus at a restaurant and it was amazing. I like hummus okay, but thought this was so much better. I was surprised to not see any recipes on Zaar for it though. I knew it couldn't be a totally original idea so a quick internet search found this recipe from www.noteatingoutinny.com. According to the website but not using tahini in the recipe you further lower the fat content of the dish. Best of all, according to the website, the dish costs only $1.15 to make in March of 2007. While I am sure the cost has increased since the original posting I have to assume it is still an inexpensive dish.

Provided by Erindipity

Categories < 15 Mins

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 10

Ingredients

1 (15 ounce) can red kidney beans, drained and rinsed
1 garlic clove
1 -2 tablespoon lemon juice (to taste)
1/4 teaspoon salt (or to taste)
1/4 teaspoon smoked paprika
1/8 teaspoon cumin
1/8 teaspoon black pepper
1 1/2 teaspoons apricot preserves
1 tablespoon olive oil
1 tablespoon grated parmesan cheese (optional, leave out to make the dish vegan and lactose free) or 1 tablespoon Cotija cheese (optional, leave out to make the dish vegan and lactose free)

Steps:

Blend ingredients in a food processor until well combined.
Chill first or serve immediately with chips, pita or any crusty bread.

Nutrition Facts : Calories 477.8, Fat 11.5, SaturatedFat 2, Cholesterol 2.9, Sodium 448, Carbohydrate 71, Fiber 21.3, Sugar 3.7, Protein 26.2

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