White Bean Hummus
Ultra creamy, lemony, and just enough garlicy white bean hummus! Serve it plain with a drizzle of good extra virgin olive oil with veggies and pita chips to dip. Or, dress it up with some nutty dukkah (highly recommended). The perfect bean dip!
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 15- ounce can white beans, ((I recommend butter beans), drained and rinsed)
- 1 garlic clove (minced)
- 1 ice cube
- ¼ cup tahini, (I used Soom Tahini, well-stirred)
- 1 teaspoon cumin
- ½ teaspoon coriander
- 1 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper flakes, (more to your liking)
- Kosher salt
- Juice of ½ lemon, (more to your liking)
- Extra virgin olive oil, (to serve)
- Homemade Dukkah,
Instructions
- 1
Add the beans and minced garlic to the bowl of a food processor. Puree until a smooth mixture forms.
- 2
While the processor is running, add an ice cube, tahini, lemon juice, spices and a big dash of kosher salt. Blend for about 4 minutes or so. Check, and if the consistency is too thick, run processor and slowly add a drizzle of hot water. Blend until you reach your desired silky smooth consistency.
- 3
Taste and adjust seasoning and lemon juice to your liking. If you need more garlic, add another minced clove. And if you like the dip to be even more nutty, add a little more tahini. Make sure to run the processor again until everything is well combined.
- 4
Serve or chill the dip for a later time (chilling will thicken the white bean hummus some, which is recommended). When ready to serve, spread the hummus in a serving bowl and add a generous drizzle of extra virgin olive oil. Top with 2 to 3 teaspoons of dukkah, if using.