Cannellini Bean Hummus without Tahini
Don’t ever reach for another tub of commercially made hummus in the deli case, yuck! I have served this to everyone from kids to wine snobs and they have all licked the bowl. The addition on the cannellini beans gives a lovely smoothness to the dip that you just can’t get with only chickpeas. I make my hummus without tahini paste, and that is because I don’t like tahini. If you like tahini and have it in the house I guess you could add a tablespoon or so of it. My cannellini bean hummus without tahini makes a great dip for veggies or spread for wraps and sandwiches. Plus hummus will stand up nicely for school/work/picnic lunches.
Ways to Use Hummus That Aren’t Dip
So there are only so many time you can serve hummus as dip. Here are a few ways to use hummus that aren’t dip for chips and veggies. Not that this family hasn’t had hummus and veggies for dinner more than once.
- Spread on a wrap or sandwich
- Spread on grilled chicken
- Use as dressing on a pasta salad
- Below the avocado on avocado toast
- Make veggie pizza with hummus as the base
Cannellini Bean and Chickpea Hummus
Ingredients
- 1 can garbanzo beans/chickpeas
- 1 can Cannellini beans
- 1 cup olive oil
- Juice of 1-2 lemons and zest of one
- 1-2 teaspoons cumin
- 2 cloves garlic
- Cilantro
- Dash hot sauce I like Chalua garlic hot sauce
- Salt and Pepper
Instructions
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Rinse and drain the beans (reserve 2 tablespoons of the liquid from the chickpeas). Put all the beans in the food processor with the juice from the lemons, the lemon zest, and the 2 tablespoons of liquid from the can. Turn on the machine and grate the 2 cloves of garlic into the running food processor, add the cumin, hot sauce, fresh black pepper and about 2 teaspoons of salt.
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Leaving the machine on drizzle in about 1/2 cup of the olive oil slowly, you may need to add more oil or lemon juice if the dip is too tight, I like almost a full cup of oil making the dip light and smooth. Once the dip has reached the right consistence remove from the processor and mix in 1-3 tablespoon fresh diced cilantro. Taste and adjust salt and spices as needed. Serve with veggies and pita chips or spread on a sandwich or wrap.
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For more spice increase the hot sauce or fresh garlic, if it needs more lemon flavor add more cumin and lemon zest. Don’t be afraid to add more salt if its bland, the amount of salt you need will vary based on the brand of beans you use.
This recipe was first published in October of 2011 on Cook Better Than Most Restaurants.
I didn’t put the hot sauce. or the cilantro but only because I don’t have any cilantro right now. If had used it I would have only put a little as I am not a huge fan of it. I probably would have used parsley instead. But right now, I don’t have either. I also used the juice of 1 1/2 lemons and 1/2 C olive. I started by grating the garlic, but quickly decided not to. It turned out rather well, in my opinion.
Oh and I used 2tsp cumin.
Not a huge hummus fan but my wife is so I make it has often as I can for her. I made this today and I LOVE IT.
Glad she is loving it!! Thanks for stopping in Jeff.
I have some sort of addiction of hummus. I have never made with white beans and. I did once with peanut butter though. http://www.foodpleasureandhealth.com/2012/03/peanut-butter-hummus.html
I love peanut butter but can say I ever thought to mix it into a hummus recipe…I might have to give it a try! Check out my Sweet Potato dip for my own strange dip idea https://cookbetterthan.wordpress.com/2012/06/05/sweet-potato-fruit-dip/
looks wonderful 🙂