White Bean Hummus

By ctaubenheim

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

Details

Level of difficulty Average
Cost Average budget

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.