White Bean Hummus
White bean hummus is a twist on my favorite recipes. So quick and easy to make, it's ideal for dipping and spreading is wonderfully flavorful.
Servings 6 servings
- 15 ounce can white/cannellini beans
- 3 tablespoons lemon juice
- 2 tablespoons tahini
- 1 garlic clove
- 2 teaspoons cumin
- ½ teaspoon salt
- Extra virgin olive oil for serving
- Fresh parsley for serving
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.
Storage: Store any leftovers in an airtight container. They will last about one week in the fridge.
Sourcing: You can find the tahini at Middle Eastern markets, natural-food stores or even in large supermarkets, often located with other Middle Eastern ingredients.
Substitutes: For best results, follow the recipe as is. However if you are allergic to tahini, I would recommend using olive oil in its place. If you have other questions about any substitutions, please feel free to ask.
Equipment: I use the Kitchen Aid food processor to make the hummus. It is super efficient and blends at an incredible speed to create a smooth and creamy consistency.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
Calories: 122kcal | Carbohydrates: 17g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 200mg | Potassium: 364mg | Fiber: 4g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 3mg