Monday, September 9, 2013

white bean hummus

why white beans and not garbanzo beans? because garbanzo beans have a sort of gross flavor that no one ever wants to talk about. but here is a mild, delicious, clean-tasting hummus that even picky eaters will happily dive into.

(2 things about cooking beans: 1. feel free to cook your beans however you're used to—in the slow cooker or regular stove pot. i use my pressure cooker because it's 2 1/2 hours faster than the next fastest method. this is a recipe for white bean hummus, though. not an instructional on how to use a pressure cooker. if you don't have one or don't know how to use one, just cook your beans in a way you're comfortable with. 2. there is a long-standing old wive's tale that says you can't cook beans with salt or they'll be tough. NOT TRUE! i cook beans at least twice a week and always add salt. it does increase the cooking time, so plan on that, but this is an important cooking tip to remember, especially if you're cooking beans for chili or something like that. it's lovely to have a bean that's salted all the way through and not just the skin.)

white bean hummus
makes 6 cups

1 pound dry white beans (such as great northern beans), soaked in bowl over night
2 tablespoons sea salt
2 tablespoons olive oil

Drain beans. Place ingredients in pressure cooker, cover with fresh water and pressure cook for 3 minutes. Let pressure drop of its own accord.

Drain beans again and set aside. In a food processor, chop:

2 cloves garlic

Then add:

2 tablespoons tahini (i leave this out all the time. my kids prefer it without, so if you can't find it, or are new to tahini, you can omit it too.)
juice of 2 lemons (or about 1/2 cup fresh lemon juice)
1/2 cup olive oil
1/2 cup water
1 1/2 teaspoons sea salt

Process until smooth. Divide into containers and freeze any portions you won't use right away. Lasts about 5 days in the refrigerator. I always double this recipe and blend it in the food processor in two batches. Less work, more food!

My favorite snack is just the right size to sneak into my No Food Allowed library for a writing day.


  1. Sounds and looks delicious. I love hummus! Thanks for the recipe!

  2. You're such a rebel. I was just thinking about this hummus and how I needed to get the recipe from you. Now I have it forever.

    Two blog posts in less than a week? I like this.