White Bean Hummus is creamy, earthy, and so much better than store-bought! Made with white beans instead of chickpeas, this fun twist on a classic dish is wholesome, satisfying, and bursting with flavor. Perfect for wraps, bowls, salads, dipping, and more!
What you need:
- 1 lemon, juice (about ¼ cup)
- 1/4 cup tahini
- 1 garlic clove (small)
- 15 oz canned white beans, drained and rinsed (or 1.5 cups cooked white beans)
- 1/2 tsp kosher salt (more to taste)
- 1/4 tsp coriander
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp cumin
- 2 tbsp olive oil
- 2 tbsp ice cold water (more if needed to get a smooth consistency, or ice cubes)
Add the tahini, lemon juice, and garlic to the good processor. Process for about 1 minute until the mixture is slightly fluffy and appears whipped.
Add the white beans, salt, coriander, onion powder, pepper, and cumin to the food processor. Begin to process, scraping down the mixture as needed.
As the food processor is running, drizzle in the olive oil. Check the texture and then add ice water one tablespoon at a time until the mixture is smooth and creamy.
Taste and season with salt as needed Serve with a drizzle of olive oil and a sprinkle of paprika or fresh parsley. Serve with baked pita chips, pretzels, crackers, or fresh veggies.
We hope you enjoy this delicious White Bean Hummus recipe.
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