This easy bean hummus recipe is a variation of the traditional chickpea hummus.
I’ve been experimenting a lot with beans lately. I’ve tried to use them in different kinds of meals, from my breakfast to my drinks or snacks. Their taste is so mild and therefore suitable for both savory and sweet dishes and the texture can be adapted to be either crunchy or very creamy, depending on their cooking time.
For this hummus I cooked them a long time, to obtain a very soft texture and then I added some tahini and olive oil for a richer taste.
You can enjoy the hummus as a bread spread or as a dipping sauce for your veggies. Present with a drizzle of olive oil and a sprinkle of dried herbs.
White Bean Hummus
Servings: 1 small bowl
- (high-speed) blender
- 2 cups (white) beans, boiled
- 1 tbsp tahini
- 1 tbsp olive oil
- 1 clove garlic
- water, just enough
- Mix all the ingredients in a blender or food processor. Add just enough water in order to blend the ingredients smoothly. Serve in a bowl and sprinkle with herbs or drizzle with olive oil. Spread on toasted bread or as a dip for crackers or veggies.
If you are going to cook the beans, be sure that they are soft enough. Soak them for at least 8 hours and then boil them. For a quicker and better result use a pressure cooker (30 min). Otherwise, boil them for about 1 hour.