WHITE BEAN HUMMUS
Ultra creamy, lemony, and just enough garlicy white bean hummus! Serve it plain with a drizzle of good extra virgin olive oil with veggies and pita chips to dip. Or, dress it up with some nutty dukkah (highly recommended). The perfect bean dip!
Provided by Suzy Karadsheh
Categories Appetizer
Time 15m
Number Of Ingredients 11
Steps:
- 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 desired silky smooth consistency.
- Taste and adjust seasoning and lemon juice to your liking. 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.
- Serve or chill the dip for a later time (chilling will thicken the white bean hummus some, which is recommended). When ready to serve, spread the hummus in a serving bowl and add a generous drizzle of extra virgin olive oil. Top with 2 to 3 teaspoons of dukkah, if using.
Nutrition Facts : Calories 221.1 kcal, Carbohydrate 21.2 g, Protein 8.4 g, Fat 12.4 g, SaturatedFat 1.7 g, Sodium 248.6 mg, Fiber 4.8 g, Sugar 0.3 g, ServingSize 1 serving
WHITE BEAN HUMMUS
Steps:
- *To cook the dried beans, soak them overnight in plenty of water. Drain, put them in a pot, and cover them with fresh water by 1-inch. Bring them to a boil, lower the heat, and simmer until they are tender, about 30 to 40 minutes.
- Put the beans into the bowl of a food processor. Add the lemon juice, cumin, garlic, tahini paste, and salt and pepper, to taste. Turn the processor on and slowly pour in the olive oil. Process until smooth and thick.
LEMONY WHITE BEAN HUMMUS
I came up with this recipe after wanting hummus, but not having chickpeas or tahini in the house. This is lemony, creamy, and really good for you! Try with pita bread or raw vegetables. Also good on a tortilla with chopped red bell pepper and olives.
Provided by Gina Izzy Shores
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 5m
Yield 6
Number Of Ingredients 7
Steps:
- Combine beans, sour cream, lemon juice, olive oil, cumin, salt, and pepper in the bowl of a food processor; mix until smooth.
Nutrition Facts : Calories 119.4 calories, Carbohydrate 18.1 g, Cholesterol 3.3 mg, Fat 2.6 g, Fiber 3.5 g, Protein 6.6 g, SaturatedFat 0.4 g, Sodium 230.1 mg, Sugar 2.1 g
LEMONY WHITE-BEAN HUMMUS
Serve this hummus with raw carrots and sugar snap peas -- or whatever delicious crudites you prefer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Yield Makes 1 3/4 cups
Number Of Ingredients 6
Steps:
- Puree beans, tahini, lemon juice, oil, and garlic in a food processor until smooth, adding reserved bean liquid as needed to thin hummus to attain desired consistency. Season generously with salt.
WHITE BEAN AND ARTICHOKE HUMMUS
Make and share this White Bean and Artichoke Hummus recipe from Food.com.
Provided by Barbell Bunny
Categories Low Cholesterol
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Blend white beans with a drizzle of olive oil in your food processor until chunky. Add artichoke hearts with marinade and garlic, continuing to process until smooth.
- Season with basil, oregano, salt, pepper, and lemon juice to taste.
- Serve with warm pita.
Nutrition Facts : Calories 260.2, Fat 7.3, SaturatedFat 1.1, Sodium 114.1, Carbohydrate 39.4, Fiber 12.3, Sugar 1.5, Protein 13.1
LEMON AND HERB WHITE BEAN DIP
A zesty, herby, lemony dip made with white beans! A protein- and fiber-rich dip or snack made with just 7 wholesome ingredients in 10 minutes. Perfect for spring (or any time!).
Provided by Minimalist Baker
Categories Dip
Time 10m
Number Of Ingredients 10
Steps:
- To a food processor (or high-speed blender) add drained, rinsed white beans along with tahini, lemon zest and lemon juice (starting with lesser amounts of both), salt, garlic, and olive oil (reserve herbs for later).
- Blend until creamy, scraping down sides as needed - about 1 minute. If you prefer more texture, blend for less time. If you prefer silky smooth dip, blend for longer.
- Add chopped dill (or other herbs) and pulse again to combine.
- Taste and adjust flavor as needed, adding more garlic for zing, lemon zest or juice for brightness or acidity, salt to taste, olive oil for creaminess / floral notes, dill for more herbal notes, or tahini for nuttiness. We like pretty bold flavors, so we added the additional lemon zest and juice and a pinch more salt.
- Enjoy immediately, or refrigerate to chill, which allows the dip to thicken. Option to garnish with additional drizzle of olive oil, lemon zest, and fresh dill for serving. Serve with pita bread or chips, flatbread, crackers, or vegetables of choice.
- Leftovers keep covered in the refrigerator for up to 4-5 days. Not freezer friendly.
Nutrition Facts : ServingSize 1 quarter-cup serving, Calories 192 kcal, Carbohydrate 13.8 g, Protein 6.9 g, Fat 13.2 g, SaturatedFat 1.8 g, Sodium 267 mg, Fiber 4.8 g, Sugar 1.1 g, UnsaturatedFat 10.3 g
WHITE BEAN HUMMUS
Steps:
- Place the white beans in a food processor. Blend them alone until they become powder-like, scraping down the sides as needed.
- Add the lemon juice, tahini, garlic cloves and salt and 2-3 ice cubes, and blend for about 2-3 minutes until smooth. Taste and adjust as needed by adding more lemon juice or salt.
- Spoon the hummus onto a plate or bowl, and spread with the back of a spoon to create swirls. Drizzle with olive oil, sprinkle fresh parsley on top. Serve cold or at room temperature.
Nutrition Facts : Calories 122 kcal, Carbohydrate 17 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Sodium 200 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
WHITE BEAN HUMMUS
Of course you can substitute chickpeas here to make a more traditional hummus. This recipe is mild, without a strong lemon tang - feel free to adjust the amount of garlic and lemon juice to suit your taste.
Provided by Marissa Stevens
Categories Appetizer
Time 10m
Number Of Ingredients 8
Steps:
- With a food processor running, add garlic, parsley and scallion. Process until minced - about 15 seconds.
- Add remaining ingredients and process until smooth and creamy, a full 2 minutes. Taste and adjust seasonings. Drizzle with olive oil and serve.
Nutrition Facts : Calories 77 kcal, Carbohydrate 8 g, Protein 3 g, Fat 3 g, Sodium 486 mg, Fiber 2 g, ServingSize 1 serving
WHITE-BEAN HUMMUS DIP
This dip, served with pita bread or chips, makes a nice appetizer for your guests to nibble on as they prepare the evening's meal. The dip can be made up to three days ahead and stored in the refrigerator. Bring to room temperature before serving.
Provided by Food Network
Categories appetizer
Yield 7 servings
Number Of Ingredients 9
Steps:
- Combine all of the ingredients in a food processor, and process until the mixture is smooth.
Nutrition Facts : Calories 108, Fat 3.6 grams, SaturatedFat 0.4 grams, Sodium 144 milligrams, Carbohydrate 15 grams, Fiber 2.2 grams, Protein 5 grams
LEMON DILL HUMMUS
Steps:
- Add first 5 ingredients to a food processor and process for about 1 min. Using the pouring spout of the food processor drizzle in lemon juice while processor in running. Sprinkle in salt and dill and process until smooth.
Nutrition Facts : Calories 118 kcal, Carbohydrate 3 g, Protein 1 g, Fat 11 g, SaturatedFat 1 g, Sodium 197 mg, ServingSize 1 serving
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- In the bowl of a food processor, combine the beans, parsley, lemon juice, garlic and salt. Pulse to combine and then while food processor is running, stream in the olive oil until the hummus is smooth. Store covered in the refrigerator until ready to serve.
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- Add drained white beans, 1/4 cup of the reserved liquid, tahini, olive oil, lemon zest and juice, garlic, salt, garlic powder and paprika to a high powered blender or food processor
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