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by on March 4th, 2011

White Bean Hummus

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.

Throw everything in the food processor except for the olive oil and give it a spin.

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.

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3 comments to White Bean Hummus

  • I adore hummus but it would never have occurred to me to make it with anything except chickpeas. I have bags and bags of cannellini and haricot beans and a load of pitta bread in the freezer, I am so going to try this!

  • I think you will find the flavor is much better than those dreaded chickpeas. — Sherry (aka Rosemary)

  • I’m glad to see this recipe because I love the texture and mild flavor of white beans! This looks like a great alternative to the traditional hummus.

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