Recipes > White Bean Hummus
This creamy low fat spread is great as a dip, or spread. Serve with fresh harisaa for a spicy kick.
Chad Sarno
- Serves: 2 cups
- Active Time: 45 mins
- Total Time: 45 mins
- Views: 31,696
- Success Rating: 100% (?)
Steps
Step 1: Puréeing the Garlic
- 4 cloves garlic, roasted (or 2 cloves raw)
Method
To prepare the garlic, using a food processor, blend the garlic cloves until finely minced.
Step 2: Finishing the Hummus
- 2 cups white beans, cooked and drained
- 1/4 cup roasted tahini
- 1 1/2 lemons, juiced
- 1 tsp chile flakes
- freshly ground black pepper, to taste
- splash of water
- pinch of coarse sea salt (optional)
Method
To finish the hummus, add the remaining ingredients and blend into a smooth and thick purée.
Serve as a spread on your favorite wrap or sandwich. To enhance the hummus, garnish with 2 tbsp of Fresh Harissa and serve with warm pita on the side.
21 Comments
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Can you use canned beans for this recipe? If so, how much? -
Rouxbe Staff
Yes, you can certainly use canned beans. Follow the suggested amount in the recipe to get started (2 cups) - if you want to make a larger batch, add more beans in proportion to the other ingredients. ~Ken -
What is roasted tahini as opposed to regular tahini? -
Rouxbe Staff
David, This refers to the toasting (or not toasting) of the sesame seeds before grinding. Eric -
What type of canned white beans work best with this recipe? Thanks -
Rouxbe Staff
Hi Brian, White beans include Navy beans, Great Northern, Cannellini beans, and baby Lima beans. Cannellini are the most common canned white bean, but feel to use any of the aforementioned beans for this recipe. -
How many days will this last in the refrigerator? Also, would this freeze well for batch prepping and a quick resource?
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Hi Tara. I would keep this for about 4 or 5 days in the refrigerator. You can definitely freeze it. I like to drizzle it with olive oil (to protect it from freezer burn) and wrap it well before I freeze it. You might have to stir it well to regain a homogenous texture post- freezing. Lauren -
Happy to learn I can make it and freeze it. Would love a video on insta pot bean cooking to go along with this recipe. -
How do I cook dried white beans? -
Hi Julia. You can use canned beans here. If you want to cook them from scratch, soak the beans overnight covered in water. Drain the water, rinse the beans, add them to a large stock pot with a good amount of water, bring to a boil and turn down and cook until tender. Salt the beans once they are done. I personally use a pressure cooker to cook beans most of the time if you have one, it speeds it up. Many folks use instapots as well. Lauren
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Will this recipe work with regular chickpeas as well?
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Hi Monique. Yep! Enjoy. Lauren
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The texture was dry and I had to put more water than a splash. Why do you think it was dry? Other than that the roasted garlic gave it a very nice taste -
Rouxbe Staff
Sebnem, There are several possible variables when cooking legumes, such as the age and dryness of the product.
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Curious about the timing of 45 minutes for this recipe. Seems like a lot given the directions I would think closer to 20 would be generous. What am I missing? -
Looks good. Will have to try it next time my all my family is over.
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where do I get tahini?
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Rouxbe Staff
Hi Jane: Tahini is now found in most/all supermarkets. Generally, it is near the condiment section, or in the international aisle of your local grocer. It may be spelled “tahine.” It is available at Trader Joe’s and many other grocery stores. Thanks, Char -
I have not seen chili flakes. Can we use ground chili, and would the amount be less? -
Rouxbe Staff
Hello Deborah-- You can use half the amount to equal the powder. In this case, 1/2 teaspoon of the ground chile. The chile flakes are often referred to as "crushed red pepper flakes." Have fun making the hummus. Enjoy, Char
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