White Bean Hummus
By Kyra Zirlin
This is a crazy easy recipe for white bean hummus that will impress guests, family members, or yourself with some fresh carrots and pita chips. All ingredients in this recipe are classic household staples, except tahini, but I encourage you to add such a versatile condiment to your repertoire.
Moreover, this is a great way to chow down on some bean protein, and you can enjoy this recipe on its own as a dip, spread across a veggie sandwich, or even added to pastas if you want to be more adventurous! Enjoy!
- 1 can White beans (butter, great northern, etc) (Drained)
- 2 tablespoons Tahini
- 3 Garlic cloves
- 1 tablespoon Olive oil
- To taste Salt
- ¼ Paprika (More to taste)
- ¼ teaspoons Cumin (More to taste)
- Step 1
Place all ingredients into a food processor and blend until smooth and well combined.
- Step 2
If the consistency is too thick, add 1 tablespoon of water at a time until it reaches the desired consistency.
- Step 3
Scoop into a bowl and enjoy right away, or place in fridge up to one week.
Servings 6
- Amount Per Serving
- Calories 277kcal
- % Daily Value *
- Total Fat 19.1g30%
- Saturated Fat 2.6g13%
- Sodium 81mg4%
- Potassium 183mg6%
- Total Carbohydrate 12.4g5%
- Dietary Fiber 5.1g21%
- Sugars 3.6g
- Protein 5.7g12%
- Calcium 52 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Adaptations
You can make this recipe with pretty much any type of bean, and if you use chickpeas, then you will have some yummy, regular ole’ hummus!
You can also doctor this up with flavor by adding roasted red peppers, jalapenos, or other desired additions.