Photo: White Bean Hummus Recipe
Ingredients
- 1 (24-ounce) can cannellini beans (or 1/2 pound dried cannellini beans*)
- 1 lemon, juiced
- 1 teaspoon ground cumin
- 2 garlic cloves, chopped
- 1/2 cup tahini paste
- Salt and pepper
- 1/2 cup extra-virgin olive oil
Directions
*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.
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By Sherri G
on February 20, 2013
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This is the BEST hummus ever! I will never use garbanzo beans again. The texture is creamier and I can taste the tahini even more since the white beans have more of a neutral flavor
By gingerobyn
on August 11, 2012
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I tried a variation of this, as I didn't have a 24 ounce can of white beans, I had two 15 ounce cans--so I used 30 ounces of white beans and initially used the exact measurements with everything else. I prefer my hummus more lemony though, so I added a second lemon. I like this recipe, but I think next time I will go with even more lemon and a little less tahini. I do think this is a great base to experiment with your own flavors, as another reviewer said. I separated half and added some fresh basil, fresh parsley, fresh chives and more black pepper than I put in the other (heaviest on the basil. I think that tastes great too!
By anahitavak
on January 20, 2012
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Absolutely delicious. An alternative to the traditional hummus.
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