- Average
- Average budget
Ingredients
- 1 1.5oz can white beans (I
- recommend butter beans),
- drained and rinsed
- 1 Garlic Cloves, minced
- 1 ice cube
- 1/4C Tahini
- 1 tsp Cumin
- 1/2tsp Coriander
- 1/2 tsp Crushed Red Pepper
- Flakes
- Kosher Salt
- Juice of 1/2 Lemon or more
- Olive Oil
- Homemade Dukkah, to serve
- (SEE SEPARATE RECIPE)
Preparation
Step 1
Add the beans and minced garlic to the bowl of a food processor. Puree until a smooth mixture forms. While the processor is running, add an ice cube, tahini, lemon juice, spices and a big dash of kosher salt. Blend for about 4 minutes or so. Check, and if the consistency is too thick, run processor and slowly add a drizzle of hot water. Blend until you reach your desired silky smooth consistency.
Step 2
Taste and adjust seasoning and lemon juice to your liking. If you need more garlic, add another minced clove. And if you like the dip to be even more nutty, add a little more tahini. Make sure to run the processor again until everything is well combined.
Step 3
Serve or chill the dip for a later time (chilling will thicken the white bean hummus some, which is recommended. When ready to serve, spread the hummus in a serving bowl and add a generous drizzle of extra virgin olive oil. Top with 2 or 3 tsp of dukkah, if using.
Step 4
Hummus will keep in fridge for 2 - 3 days.
Step 5
Cal 221.1k; Carb 21.2g; Protein 8.4g; Fat 12.4g; Sat Fat 1.7g; Sodium 248mg; Potassium 459.1mg; Fiber 4.8g; Sugar 0.3g