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.
Scaled from the original recipe, sizing up or down is proportional, so taste and adjust the salt, acid & spice.
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.
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