An Exciting Way to Eat Beans: Creamy and Nutritious White Bean Hummus Dip

This white bean hummus dip it’s seriously creamy, flavourful and nutritious. An exciting way to eat beans and gather everyone around the table. Serve it with vegetables such as carrots, celery or cucumber sticks, crackers, or warm pita bread (my favourite!)

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I have recently developed a passion for spreads and dips that can be served either on their own or as part of a mezze platter. Mezze is simply a selection of either hot or cold dishes as part of an appetiser. Popular especially in Greece and the Middle East. I have to say, this white bean hummus spread with warm pita bread will readily whet your appetite!

Can you use chickpeas instead of beans?

Hummus is originally made using chickpeas, however, beans represent a perfect substitute if you are not a chickpeas fan or just want to try something different! Of course, you could use half chickpeas and half beans, or choose just between them. The result will be outrageously delicious either way. 

Tips for the best hummus

1. The quality of your beans will have an impact on the end result flavour. I strongly encourage that you buy jarred beans – I find that the quality and taste is better (Navarrico have some great options), or good quality canned beans such as Cirio Cannellini beans. That being said, you could use whatever you have access to at your local supermarket, and the above are my personal options.
2. Always use freshly squeezed lemon juice. If you’ve ever tasted store-bought, bottled lemon juice, I’m sure that you’ve found the taste to be a little bit off – this is due to the added preservatives and additives. It lacks the zing and freshness of real lemon juice. 
3. Use roasted garlic where possible – the taste is more subtle and it gives a subtle punch to the hummus. You can find it in supermarkets, or you can make your own. For homemade roasted garlic, preheat your oven to 200 degrees Celsius, cut the top of a garlic bulb, and drizzle with extra-virgin olive oil, salt and pepper. Cover the bulb in aluminium foil and roast for 25 – 30 minutes until the cloves have softened and have turned a light brown. To store the remaining cloves, or if you are making a bigger batch, simply place them in a jar and cover them with extra-virgin olive oil. 
4. Add ice-cold water, one spoon at a time until the desired consistency is achieved. Start small, in order to have control over how runny or dense the dip will be. Make sure you also taste and adjust the seasoning accordingly. A recipe can tell you many things but it will not tell you much about flavour. This is something unique, that you, by using your palate can adjust and personalise. 

How to store it

Use an airtight container and refrigerate for 5 – 7 days. Give it a good stir when you are ready to use it. This white bean hummus is a great addition to wraps, sandwiches, veggie bowls or even salads. 

White Bean Hummus Dip

Yield: 4 Servings

Prep Time: 15 minutes

Total Time: 15 minutes

Seriously creamy, flavourful and nutritious white bean hummus dip that you will fall in love with. An easy, speedy and exciting recipe.

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Ingredients

• 450 g canned or jarred white beans (pre-cooked)
• 4 roasted garlic cloves*
•  2 ½ tbsp extra-virgin olive oil
• 1 ½ tbsp lemon juice
• 2 tbsp tahini paste
• 3 – 4 tablespoons ice-cold water
• salt
• pepper

For the garnish

• 1 roasted kapia pepper, cut into small cubes*
• 50 g canned or jarred white beans (pre-cooked)
• a handful of dill, finely chopped
• 2 tbsp extra-virgin olive oil
• 1 teaspoon lemon juice
• salt
• pepper

Instructions

1. Wash the beans thoroughly under cold water, discarding the liquid in which they have been preserved.
2. Add the beans into a food processor, together with the roasted garlic cloves, extra-virgin olive oil, lemon juice and tahini paste. Pulse for 2-3 minutes.
3. Season with salt and pepper, blitz and start adding the ice-cold water until the desired consistency is achieved.
4. Continue tasting and adjusting the flavour if needed, then add to a shallow serving bowl.
5. For the garnish, just mix all the ingredients, season with salt and pepper according to your taste then scatter over the white bean hummus spread.
6. Serve with vegetables such as carrots, celery and cucumber sticks, crackers, or better yet, warm pita bread!
   

Notes

1. You can substitute the roasted garlic with 1 raw garlic clove. The ratio is different as raw garlic it's more pungent and stronger in flavour than roasted garlic.
2. Use store-boughed, jarred kapia peppers if you are looking to speed things up.
3. If you are making this recipe in advance, refrigerate the white bean hummus dip in an airtight container for up to 4 days.