Before you drop $4.99 on another tub of crappy store-bought hummus, take a minute to picture the inside of your cupboards. You probably have everything you need to make hummus at home. And if you’re out of chickpeas and all you have is white beans? Even better. (Well, sort of). This is my favourite go-to White Bean Hummus Recipe.
Remember that old jar of tahini you forgot about?
If you’re like many of us, every time you buy tahini, you end up using it once or twice (usually to make hummus) and then you forget about it when there’s a few tablespoons of lumpy, pasty stuff in the bottom of the jar. When the time comes to clean out your cupboards, you find that unappetizing jar of tahini that’s been sitting there for a year, lurking in the farthest corner of your cupboard, creating a small puddle of oil underneath. You figure it’s time to make hummus again, but you’ve run out of chickpeas, and, you haven’t really been in a hummus-y mood these days, and after going back and forth with guilt, you end up chucking it.
What is Tahini anyway?
Tahini is a paste made out of ground sesame seeds. It’s common in Middle Eastern food, but many of us in North America have yet to explore the full potential of this magic ingredient. Everything it touches becomes creamy and silky and rich, and super thick. It’s a great ingredient to have around, especially when you have a few great ways to use it up.
I find that the best place to buy tahini is from a Middle Eastern grocery store. You can usually find really big containers there that are much cheaper than the regular grocery store. Stir it really well before using, and really try to scrape all the way to the bottom to make it as smooth as possible and have minimal lumps.
Now, onto the White Bean Hummus Recipe
Bonus: This White Bean Hummus Recipe is gluten-free and dairy-free.
- 1 large (400 gram) can white beans (kidney or cannellini)
- 3 tablespoons tahini
- 3 cloves roasted garlic (see recipe notes for using raw garlic)
- Juice of 1/2 lemon
- 1 teaspoon salt
- 2 tablespoons water
- Olive oil and Zaatar to finish
- Drain and rinse the beans.
- Combine all ingredients except for the water in a food processor or blender and process until smooth. Adjust with water as needed.
If you’re using fresh garlic, use only one clove, and blitz that up in your food processor with the lemon before adding the other ingredients. The lemon helps to break down the garlic so you’re not biting into any big chunks.
This White Bean Hummus Recipe is perfect served alongside some warmed pita bread (or 2-ingredient flatbread), or a big ol’ pile of crunchy veggies.
As for that tahini habit, let’s bring it front and centre in our kitchen cupboards! It’s a pantry staple that we could be burning through at the same rate as peanut butter. That way we’ll always have it on hand, and we can make dips like this White Bean Hummus at the drop of a hat.
Speaking of tahini, check out my Chocolate chip tahini cookies for dessert!