- Average
- Average budget
Ingredients
- 1 15oz can white beans
- (recommend butter beans)
- Drain and Rinsed
- 1 garlic clove, minced
- 1 ice cube (or more to thin
- the mixture down)
- 1/4 C. tahini, well stirred
- 1 tsp cumin
- 1/2 tsp coriander
- 1 tsp Aleppo pepper or 1/2
- tsp crushed red pepper
- flakes
- Kosher Salt
- Juice of 1/2 lemon, more to
- your liking
- Virgin Olive Oil, to serve
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 de sired silky smooth consistency. Taste and adjust seasoning and lemon juice to your liking.
Step 2
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 read to serve, spread the hummus in a serving bowl and add a generous drizzle of extra virgin olive oil.
Step 4
Leftovers: white bean hummus will keep for 2 to 3 days in the fridge. I like to store the white bean hummus plain, adding olive oil later when ready to serve.