White bean hummus riffs on traditional chickpea hummus and turns the familiar into something new. Super garlicky and bright with lemon, this velvety smooth dip is a keeper.
Smooth and garlicky white bean hummus is a treat of a recipe, combining white beans rather than chickpeas with pungent garlic, rich olive oil, and tart lemon juice. In a riff off a traditional hummus recipe, this white bean hummus is reminiscent of the original but with a slightly more velvety texture. I love it stirred into soups as well as spread on a sandwich.
But anyway, to temper my impatience there is good (homemade) bread and cheese and this white bean hummus I can't stop making. Lately, it's been inexplicably impossible to find canned chickpeas - and I haven't gotten my act together enough to make them from dried, not to mention that the quality of the dried beans is not, how do you say, awesome, so I've been using canned white beans with good results.
I may go so far as to say that this is the best! way to make hummus ever! except that, I guess it's not technically hummus, which is made with chickpeas But it's the proportions here that are key, and no matter if you use white beans or chickpeas I entreat you to keep them the same. There's a good amount of lemon juice balanced against a lot of tahini plus a bit of garlic and salt that's whizzed into a velvety smooth, super scoopable dip.
Note that you can sub the equivalent amount of chickpeas here to make a more hummusy hummus, or double the recipe if you like (I advise this). If you use beans that were previously dried, it's about 1 ½-2 cups of beans that you'll need for the recipe.
Serve with raw veggies, fresh bread, and more.
White Bean Hummus
Ingredients
- ¼ cup fresh-squeezed lemon juice
- ¼ cup tahini
- 3 cloves garlic
- ½ teaspoon fine sea salt
- 2 tablespoons olive oil
- 1 15-ounce can white beans
Instructions
- In a food processor, blend together the lemon juice and tahini until smooth.
- Add the garlic, salt, olive oil, and half of the beans and blend until smooth. Add the rest of the beans plus a dash of water and blend until very smooth, adding more water if you like.
Denise | Chez Danisse says
I'm going to have to break down and buy a food processor ; )
Lisa says
Ali makes canned bean dips/spreads often - they are a revelation to me every time! Can't wait to give these ratios a try - looks so delightfully garlicky and lemony. (The tahini amount isn't clear though?)
Can't WAIT for your book!!!!!!
Lesli says
I'm IN!
helen spiridakis says
Looks great.....amazing that you can post anything with your schedule!