White Bean Hummus!

by Nicole on January 7, 2010

Hello everyone! Thursday, January 7th, where do the days go? The Rockefeller Center Christmas tree is coming down today, I feel like that went so super quick! I’m glad Danny and I got to sneak a peak at it before it came down for the season last weekend. 

Danny’s friend from college (from Boston) came down and stayed with us last night because he has a conference in the city for the rest of the week. I obviously had to feed him after his 4 hour drive,  luckily we had leftovers from when my sister and her boyfriend came on Tuesday night.  I had made turkey burgers (with whole wheat rolls) and stuffed peppers.  (I used short grain brown rice instead of quinoa for them.) I made 2 pounds of meat, purposely to have leftovers. Adam said he enjoyed the meal, so I was happy.  

Anyways, I wanted to share a recipe for white bean hummus. I have been making all different types of hummus from the cookbook Eat, Drink and Be Vegan.  This one was really good and went perfectly with the whole wheat naan. 
I have been using dried beans because not only do they taste better, but they are cheaper than their canned counterparts. 

It’s super easy to cook these. You can let them soak overnight or boil them for about 5 minutes and then let them sit for an hour and soak. After they are cooked drain the water. 

The food processor makes this dish almost no work at all.

Done! YUM. 

Recipe adapted from Eat, Drink and Be Vegan by Dreena Burton

2 cups cooked cannellini beans
1 tbsp freshly squeezed lemon juice
1 tbsp tahini
1 medium clove garlic
1 tsp extra virgin olive oil (if you want a richer flavor use 1 tbsp)
2 tbsp red wine vinegar
1/2 tsp Dijon mustard
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
2-3 tbsp water (to thin dip as wanted)
2-3 tsp thyme
2 tbsp basil

In a food processor, combine all ingredients except water, thyme and basil. Puree until smooth, gradually adding water as desired to thin dip. Scrap down the sides of the bowl as needed. Add thyme and basil and puree briefly to add ingredients. 

This is perfect for a party appetizer or just to snack on. It’s a beautiful dish and so chock full of good things for your body. This is definitely a good if not great choice! See you tomorrow for FRIDAY!!
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{ 6 comments… read them below or add one }

Vegetable Matter January 7, 2010 at 12:19 pm

There's a white bean hummus we always get at CPK that I love, but for some reason we never make it at home. Now we've got the recipe, so it will happen. I bet it would make a great sandwich spread.


Stacy January 7, 2010 at 12:40 pm

Yum! I have been playing around with a white bean veggie dip. I love the creaminess of white beans-especially from good old fashioned dried beans that were never canned!


Ushnish Ghosh January 8, 2010 at 7:15 am

Dear NCL117
Thanks for the recipe, I was looking for one in my blog circuit ( and not the ones on general internet search, I wanted from someone, who madde it..)
It reminds me of my 3 yrs stay in Kuwait where I learnt to eat Hammus and now missing it.
Have a nice weekend


pegasuslegend January 11, 2010 at 6:18 pm

a great appetizer you can never go wrong with love love love it!


Emily Malloy January 12, 2010 at 1:14 pm

I heart hummus. This recipe looks great!!!


Simply Life January 12, 2010 at 5:27 pm

another great recipe I'll be saving and hoping to use soon! it looks great!


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