Lots of people like hummus but not everyone likes Chickpeas!
So for that reason, I make white bean hummus. I think the flavor is so much better than using chickpeas and the reason I do not like chickpeas/garbonza beans… all started on my honeymoon.
Don’t you just love making things that you can simply throw everything in a food processor, stand back, flip the switch, and moments later have a delicious, healthy dip that can be used with pita, vegetables or crackers/chips. I also love eating a bowl of white beans that have been cooked long and slow with a ham hock stuck in for flavor, and cannot resist the urge to add a squirt of mustard and a big spoonful of chow chow on my beans. Weird, huh, but the mustard is actually good.
I remember as a kid my grandmother driving us through town and when we went by the jail house her telling us that the prisoners had to eat frozen white beans and bread. Now, I don’t know how she knew that, but for some reason it stuck in my head and that’s what I think of when I sit down to eat a steaming bowl of white beans with cornbread.
I think if you like hummus you will appreciate the flavor of this dip.
If you have tried this recipe and have any comments, please post them below. Thanks.
White Bean Hummus
2 cloves garlic
1 tsp. chopped fresh rosemary
2 cans great Northern beans, rinsed and drained
3 Tbsp. lemon juice
3 Tbsp. tahini
3/4 tsp. salt
1/4 tsp. ground red pepper
1/4 c. olive oil
paprika, for garnish
Pulse the garlic and rosemary in a food processor 3 or 4 times or until minced. Add the beans and next 4 ingredients; process until smooth, stopping to scrape down sides. Pour olive oil gradually through food chute with processor running; process until mixture is smooth. Cover and chill 1 hour.
Garnish if desired with some rosemary and sprinkle with paprika. Serve with crackers, pita, stuffed olives or fresh crudite.