This simple white bean hummus recipe is great as a dip for fresh and roasted veggies, or use as a spread on sandwiches or crackers.
Recipe by Julie | The Simple Veganista on September 26, 2012
Prep time: PT10M
Total time: PT10M
Rating
5 stars ( reviews)
Ingredients
1 can cannellini beans (15 oz), drained and rinsed
2 heaping tablespoons tahini
2 tablespoons extra virgin olive oil
juice of 1 or 2 lemons
1 clove garlic, minced or 1/2 teaspoon garlic powder
1/2 teaspoon onion powder, optional
a couple twists of himalayan salt grinder
a couple tablespoons of water as needed to thin
1/4 teaspoon or so of cumin and/or coriander
1/2 teaspoon or so dijon mustard
herbs like chives or basil
za’atar (I used as a topper)
Categories
Appetizer
Cuisine
Mediterranean
Steps
Place ingredients in food processor, except water, and blend until desired consistency.
Taste for flavor adding anything more to your liking…more garlic? more lemon? more tahini? more salt? blend again.
Add water one tablespoon at a time to thin if needed (when using as a sandwich spread or binder I prefer a thinner hummus and will add a few extra tablespoons of water to thin it out nicely).
Serve however you like! It’s great either at room temp or chilled.
Makes 1 1/2 cups.
Store in airtight container in refrigerator for up to 6 – 7 days.
Nutitrion
Serving Size: 2 tablespoons
Calories: 76 calories
Carbohydrates: 8.2 g
Protein: 3 g
Fat: 3.7 g
Saturated Fat: 0.5 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 123.5 mg
Sugar: 0.1 g
Reviews
Kari on 2025-01-06 (5 stars): Great! Wasn't sure how it would taste compared to garbanzo beans. I couldn't really taste a flavor difference. My go to hummus recipe is with two cans of beans and we don't always eat it all. These measurements are great for a smaller amount for my family. Thanks for a great base recipe!
