White Bean Hummus is an equally tasty alternative to classic chickpea hummus. Ideal as an appetizer or brunch with a vegetable dip and focaccia triangles, it's perfect with vegetable meatballs or to add a touch of class to sandwiches and rice salads.
Making it is really very simple. Simply drain the cannellini beans from their preserving liquid, place them in a blender along with a couple of tablespoons of tahini, a squeeze of lemon juice, a pinch of salt, garlic, and a sprinkling of cumin. Blend everything well until smooth and homogeneous. Once ready, simply divide the hummus into a small bowl, top with a drizzle of extra virgin olive oil, a few chopped parsley leaves, and the sesame seeds, and you're done. The result will be a thick, spicy cream, excellent served with meat and fish dishes.
What Are The Best Beans to Use for Hummus?
We used pre-cooked cannellini beans but, alternatively, you can also choose dried ones, soaking them for at least 6 hours before proceeding with the boiling process, or you can replace them with Spanish beans or borlotti beans.
Can I Make Hummus Without Tahini?
Of course! If you don't have a jar of tahini, you can still make hummus at home, just be sure to add 1/2 cup of the legume cooking water or a drizzle of oil to the rest of the ingredients.
White Beans Hummus Serving Suggestions
It can be served as a dip with pita chips, toasted bread, crackers, or raw vegetables like carrots, cucumbers, and celery. It also works beautifully as a spread in sandwiches and wraps, especially with grilled vegetables or roasted chicken. For a more complete appetizer, try topping it with olive oil, herbs, chili flakes, roasted garlic, or sautéed mushrooms, and serve it alongside olives and cheese on a grazing board. Its mild, creamy flavor also makes it a great accompaniment to grilled fish, roasted vegetables, or grain bowls.
Ingredients
How to Make White Beans Hummus
Drain the beans from the preserving liquid, rinse them carefully and, after having drained them well, collect them in the jug of a blender together with 2 tablespoons of tahini.
Drain the beans from the preserving liquid, rinse them carefully and, after having drained them well, collect them in the jug of a blender together with 2 tablespoons of tahini.
Pour the lemon juice.
Pour the lemon juice.
Season with salt and season with cumin and add the garlic slices.
Season with salt and season with cumin and add the garlic slices.
Blend everything well until you obtain a creamy and smooth mixture.
Blend everything well until you obtain a creamy and smooth mixture.
Transfer the bean hummus to a small bowl and drizzle with a little extra virgin olive oil.
Transfer the bean hummus to a small bowl and drizzle with a little extra virgin olive oil.
Garnish with a few chopped parsley leaves.
Garnish with a few chopped parsley leaves.
Sprinkle with a little sesame seeds.
Sprinkle with a little sesame seeds.
Enjoy!
Enjoy!
Storage Instructions
White bean hummus can be stored in the refrigerator, in an airtight container, for up to 2-3 days.
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