The Kitchen · Small Plates
White Bean Hummus
From The Kitchen
🗓 A Set-the-Week staple — make once, eat all week.
I love this even more than classic hummus. Cannellini beans blend up softer and creamier than chickpeas, and they take beautifully to tahini, lemon and good olive oil.
Scale
Ingredients
- 1 (15 oz) can cannellini beans, drained (liquid reserved)
- 3 tablespoons tahini
- 3 tablespoons fresh lemon juice
- 1 small garlic clove
- 2 tablespoons extra virgin olive oil, plus more to serve
- ½ teaspoon ground cumin (optional)
- ½ teaspoon sea salt
- 2 to 4 tablespoons cold water or reserved bean liquid
Method
- In a food processor, blend the tahini and lemon juice for a full minute, until pale and creamy.
- Add the garlic, olive oil, cumin and salt and blend again.
- Add the cannellini beans and blend, streaming in cold water a tablespoon at a time, until silky smooth.
- Taste and adjust. Spread into a bowl, drizzle with olive oil and dust with paprika.
Storage: Keeps up to 5 days refrigerated. Drizzle a little olive oil over the top to keep it fresh.
Serve it with
- Crudité and warm pita
- On toast with sliced tomato
- Under grilled vegetables
- As a sandwich spread
Gina's tip
Cannellini beans are softer than chickpeas, so this turns silky with almost no effort — nothing to peel.
Coach's Note
A bowl of this in the fridge means a good snack is never more than a carrot away. Little things like this are how eating well becomes easy.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina