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How To Make White Bean Hummus From Scratch

June 1, 2020 By Jessica Leave a Comment

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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!

White Bean Hummus

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

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.

GARNISH OPTIONS:

  • Drizzle of olive oil
  • Smoked Paprika
  • Toasted Pine Nuts
  • Freshly chopped Herbs (Basil, Parsley, Cilantro, Mint)
  • Za’atar
  • Zhoug (my favorite Middle Eastern hot sauce)

DIPPERS:

  • Veggies: carrots, broccoli, radish, cucumbers, zucchini, etc.
  • Pita Chips
  • Pretzels
  • Tortilla Chips

White Bean Hummus

White Bean Hummus

How To Make White Bean Hummus From Scratch

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!
SERVINGS 1.5 cups
Prep Time 10 minutes mins
Cook Time 0 minutes mins
Total Time 10 minutes mins
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Ingredients
  

FOR THE HUMMUS:

  • 1 can Cannellini Beans, drained and rinsed
  • 1/4 cup Good Quality Tahini
  • Juice of 1 Lemon, about 5 tbsp.
  • 2 tbsp. Extra Virgin Olive Oil1 Garlic Clove
  • 1/4 - 1/2 tsp. Ground Himalayan Salt, to taste
  • Water, if needed to thin out

FOR THE GARNISH:

  • Drizzle of Extra Virgin Olive Oil
  • Dash of Smoked Paprika
  • 1 - 2 tbsp. Toasted Pine Nuts

Instructions
 

  • 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.
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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! 

White Bean Hummus

OTHER RECIPES YOU MAY ENJOY:

The Ultimate Guide For Air Fryer Chickpeas

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Veggie-Packed Ginger Shrimp Buddha Bowl


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White Bean Hummus

Filed Under: Appetizers & Sides, Dairy Free, Vegetarian

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