Quick appetizers are a staple in my kitchen. Go beyond the garbonzo with this White Bean Hummus! Creamy, garlicy and with a hint of citrus. Easy & delish!
With a five year old running around the house all day… snacking is a HUGE priority. Whether he’s playing a board game or dancing with his baby brother around the living room… I always make sure to have a healthy snack ready within an arm’s reach.
I often offer him hummus verses other dipping snacks. It’s filled with protein, high in fiber and keeps good in the fridge for up to a week (though, it never lasts that long).
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WHITE BEAN HUMMUS VARIATIONS:
Today’s hummus recipe is straight forward and simple. However, you can add any of the following into the food processor to switch things up a bit.
- Sun-Dried Tomato Hummus: simply drain 1/2 cup of sun-dried tomatoes and rinse them under water before adding to the processor.
- Spicy Hummus: add 1 tsp. cayenne pepper and a few dashes of your favorite hot sauce.
- Herb-Infused Hummus: toss in 3/4 cup of your favorite leafy herbs. Basil is a nice option.
- Miso Hummus: 2 tsp. of miso paste should do the trick! Adds a wonderfully sweet hint to the hummus.
- Drizzle of olive oil
- Smoked Paprika
- Toasted Pine Nuts
- Freshly chopped Herbs (Basil, Parsley, Cilantro, Mint)
- Zhoug (my favorite Middle Eastern hot sauce)
- Veggies: carrots, broccoli, radish, cucumbers, zucchini, etc.
- Pita Chips
- Tortilla Chips
- 1 can Cannellini Beans, drained and rinsed
- ¼ cup Good Quality Tahini
- Juice of 1 Lemon (about 5 tbsp.)
- 2 tbsp. Extra Virgin Olive Oil1 Garlic Clove
- ¼ - ½ tsp. Ground Himalayan Salt, to taste
- Water, if needed to thin out
- Drizzle of Extra Virgin Olive Oil
- Dash of Smoked Paprika
- 1 - 2 tbsp. Toasted Pine Nuts
- Place ingredients in your food processor, except the water, and blend together until smooth.
- Taste and add additional salt, if needed. After making desired adjustments (you can add more garlic, lemon, etc), blend again.
- If you prefer a thinner hummus, blend in one tablespoon of water, and repeat until desired thickness.
- Enjoy immediately with desired dipping vessels.
- Refrigerate leftovers up to a week in a sealed container.
NOTES ON WHITE BEAN HUMMUS:
- I’m a HUGE fan of butter beans, and they work perfect in this recipe! Don’t be afraid to make the swap for chickpeas if that’s what you have on hand.
- This can be served at room temperature or chilled. Always make sure to refrigerate leftovers.
- Try smearing this hummus into these Veggie Packed Lavash Wraps (video above). It’s a super delicious combo!