For when you forgot to soak the chickpeas
This recipe was invented, not out of some desire to create a reinterpretation of a favorite condiment or some kind of hipster riff on a classic. I was sitting at my computer, getting some work done on my book blog, just about to wrap up and head into the kitchen to get to work on meal prep. And I realized, I forgot to soak chickpeas the night before. The only canned beans I had on hand were cannellini bean. White bean hummus it is!
This recipe is for an Israeli style hummus, which is a little thinner and smoother than other hummus. It’s a great snack with crackers or vegetables. I also really like it as a dressing over salads or as a dip for kebabs.
Still Hungry?
Become a subscriber to receive free printables! Create your own food journal.
White Bean Hummus
Equipment
- Blender
Ingredients
- 15 oz can Cannellini Beans drained and rinsed
- 2 cloves Garlic
- 1/2 tsp Ground Cumin
- 1/4 cup Tahini
- 1/4 cup Lemon Juice
- 3 tbsp Olive Oil
- Salt and Pepper to taste
Instructions
- Place all ingredients in a blender and blend until smooth. Check the seasoning and add water, a tablespoon at a time, if too thick.
Find the Ingredients
This page contains affiliate links. This means for any purchase made, I receive a small commission at no additional cost to you.
Pair it With
Still Hungry?
New subscribers get access to free food journal printables. Sign up today!
0
20
20
20