Traditional hummus is made with chickpeas (also called garbanzo beans). This recipe uses white beans. It gives it a great mild flavor that lets the blast of lemon come through, and it’s very easy to make. Serve with carrot and/or celery sticks for a great snack or lunch.
- 3 cups dried white beans (great Northern beans or other white bean) (can used canned, see note below)
- ½ cup lemon juice (more if you like lemon)
- 2 tablespoons olive oil to taste
- ⅔ cup Tahini
- Salt and pepper to taste
- Olive oil for drizzling
- Soak the beans overnight covered in water.
- Cook beans slowly (a slow cooker works well) until very done. They should be very mushy when you smash them between your fingers. Drain. (Note: you can use 3 cans of canned beans – rinse, drain well, and cook until very mushy.)
- In food processor or Vitamix style blender, place all the beans and process with some of the lemon juice and olive oil, adjusting as needed for taste and consistency.
- Add water as needed to make a smooth mixture. Process well until very smooth.
- Place the smooth mixture in a bowl and add the tahini. Stir well and adjust with water for texture.
- Add salt and pepper to taste.
- Drizzle with olive oil.
Nutrition Information per Serving
(Based on ¼ teaspoon salt and ¼ teaspoon pepper)
- Serving Size: ¼ cup
- Vegetables: ¼ cup
- Fruits: 0 cups
- Calories: 141 calories
- Carbohydrates: 12 grams
- Fiber: 3 grams
- Protein: 6 grams
- Fat: 8 grams
- Sodium: 57 mg
2 thoughts on “White Bean Hummus”
This seems to have too much tahini to me: my usual recipe (gotten from a colleague who spent two years in Beirut) is for every can of chickpeas (garbanzos) use 1/3 cup of tahini. Add garlic, turmeric or cumin to taste.