Filter by:
White Bean Hummus
Vegetarian / Plant-based / Vegan / Main Dish / Side Dish
(182 votes, average: 3.68 out of 5)
Loading...This Italian-style puree is served like a condiment—you can serve it on individual small plates with grilled sourdough bread, use it as a spread in your wraps, or take it to your next get-together and serve it as a dip with cut up veggies and toasted pita. It will keep in the refrigerator in a sealed container for up to five days. Move over, avocado toast—white bean hummus is here!
Yield: About 3 cups
Ingredients
1 ½ tablespoons minced garlic
½ teaspoon kosher or coarse salt
3 cups drained and rinsed canned white beans, such as great northern or cannellini
¼ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
Ground rosemary, for garnish
Ground sage, for garnish
Directions
- Place the garlic and salt in a mortar and grind with the pestle until a course, grainy paste is formed. Scrape into a large bowl.
- Add the beans, olive oil, and lemon juice. Use a potato masher to create a thick, smooth, creamy spread.
- Scrape into a serving bowl or small plates and dust with the rosemary and sage before serving.
Tip: If you don’t have a mortar and pestle, process the garlic, salt, beans, and lemon juice in a food processor fitted with the chopping blade until fairly smooth. Scrape down the inside of the canister, then add the oil in a thin stream through the feed tube as the machine runs to create a rich spread.
Tip: If you’ve refrigerated the spread, let it come back to room temperature on the counter for up to 1 hour before serving for the best flavor.
Related Posts
-
These kidney bean burgers are a great alternative to store-bought veggie burgers--- plus, they are easy…
-
Lima beans will become a favorite in this simple, creamy stew. Many often still stick…
-
This exceptional Black Bean Soup is perfect for chilly fall and winter evenings. It makes…
-
Roasted tomatillos, jalapeños, and poblano peppers create a rich base with a beautiful green hue,…
Recipe from The Blue Zones Solution © Dan Buettner. All rights reserved.
