Try this wonderfully creamy bean hummus, where I’ve used white beans (cannellini beans) as the base to give it a soft, smooth texture. The hummus is seasoned with garlic, tahini and freshly squeezed lemon juice, which give it a fresh, well-balanced flavour. A good olive oil and a hint of cumin round off this lovely dip.
White bean hummus is not only easy to make, it’s also incredibly versatile. Use it as a flavourful dip for fresh vegetables, as a spread in sandwiches or as part of a colourful meze spread. It’s also ideal for livening up any meal, whether it’s a weekday dinner or a party.
More dips and dressings
Are you a fan of my bean hummus and ready to explore more creative, flavourful dips? On Gourministeriet you’ll find a wealth of easy recipes for dips and dressings to suit every taste.
Find your own favourites via the link here.
White Bean Hummus – Hummus with Cannellini Beans
Ingredients
- 1 tin cannellini beans/white beans
- 50 ml olive oil – perhaps a little more
- 2 tbsp tahini – click here for the recipe
- 1/2-1 lemon, the juice of
- 1-2 cloves garlic, grated or crushed
- 1/2 tsp cumin, ground
- 1/2 tsp salt
- Water
Method
- Put the beans, olive oil, tahini, cumin, salt, garlic and the juice of 1/2 lemon in a blender, mini chopper or similar.Blend until well combined.
- Taste and adjust with more lemon juice and a little more salt if needed – and adjust the consistency with a little more oil, or a splash of cold water, if necessary.Blend again until your hummus is smooth and creamy.
- Spoon your hummus into a bowl and, if you like, top with a drizzle of olive oil, a few fresh herbs and a sprinkle of freshly ground pepper.
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Hej Susan
Så dejligt at høre – tusind tak 🙂
Warm wishes, Dianna