White Bean Hummus Recipes

WHITE BEAN HUMMUS

Steps:

• Place the white beans in a food processor. Blend them alone until they become powder-like, scraping down the sides as needed.
• Add the lemon juice, tahini, garlic cloves and salt and 2-3 ice cubes, and blend for about 2-3 minutes until smooth. Taste and adjust as needed by adding more lemon juice or salt.
• Spoon the hummus onto a plate or bowl, and spread with the back of a spoon to create swirls. Drizzle with olive oil, sprinkle fresh parsley on top. Serve cold or at room temperature.

WHITE BEAN HUMMUS

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.

LEMONY WHITE BEAN HUMMUS

Steps:

• Combine beans, sour cream, lemon juice, olive oil, cumin, salt, and pepper in the bowl of a food processor; mix until smooth.

WHITE BEAN HUMMUS

Steps:

• Puree a 15-ounce can drained white beans with 1 garlic clove, 2 tablespoons each lemon juice and tahini, add 1 teaspoon cumin and 1/2 cup chopped scallions; add water if needed. Season with salt. Serve with pita or breadsticks.

WHITE-BEAN HUMMUS DIP

Steps:

• Combine all of the ingredients in a food processor, and process until the mixture is smooth.

WHITE BEAN HUMMUS

Steps:

• *To cook the dried beans, soak them overnight in plenty of water. Drain, put them in a pot, and cover them with fresh water by 1-inch. Bring them to a boil, lower the heat, and simmer until they are tender, about 30 to 40 minutes.
• Put the beans into the bowl of a food processor. Add the lemon juice, cumin, garlic, tahini paste, and salt and pepper, to taste. Turn the processor on and slowly pour in the olive oil. Process until smooth and thick.

WHITE BEAN HUMMUS

Steps:

• Place garlic in the bowl of a food processor* and process until finely minced.
• Add the kidney beans and lemon juice; process until smooth.
• Add the olive oil, ground cumin, cayenne pepper, salt, and white pepper; process until smooth.
• Add the 4 Tablespoons of cilantro and process for 30 seconds with on/off pulses.
• Transfer to a bowl, cover, and chill overnight (or at least a few hours to allow the flavors to meld).
• Serve with chips, pita chips, or vegetables.
• *You may use a blender if you do not have access to a food processor.

LEMONY WHITE-BEAN HUMMUS

Steps:

• Puree beans, tahini, lemon juice, oil, and garlic in a food processor until smooth, adding reserved bean liquid as needed to thin hummus to attain desired consistency. Season generously with salt.