Sauces & Flavoring

White Bean Hummus Recipe

October 21, 2012

I remember when I first discovered my food processor in high school. I turned everything in our kitchen into a puree or a nut butter. I spent an entire summer dedicated to this process. I no longer had access to a food processor at college & lost the obsession.

Throughout this moving process I have tried to buy as little as possible for the purpose of being both environmentally conscious and (let’s be honest) thrifty. I have been using Freecycle & Craigslist to try to get things for my house. The other day, a lady was giving away a chair (in great condition), and when I showed up she had a pile of things in her house that she couldn’t take with her. I scored a bunch of great things in the process, but the most exciting item – a new food processor.

I have been really excited to have it back in my life and I am back at it again, as though I was 18 and just discovering the art of turning solids into a mushy mess. I wanted to start with a twist on hummus, which I used to make by the barrel.

I made this yesterday afternoon to dip vegetables in for lunch. It’s been a long week & I was craving something fresh and simple. This morning, I am taking care of a few cats for some friends. They are stretched out on the couch in Sunday morning laziness. I am reflecting on a great night with friends, that consisted of too much vegan muddy buddies and root vegetables.

This morning, I am filled with gratitude.

— Simple White Bean Hummus

Preparation Time: 30 min. (building in time for playlist changes)

ingredients.

2 cups (16 oz) white beans, canned or dried & drained
– 2 cloves of garlic
– 1/4 yellow onion, chopped
– 1/2 lemon, juice
– 1/4 tsp cumin
– 1/4 tsp dried rosemary
– cracked pepper & salt to taste

directions.

Drain & rise white beans. Place them in the food processor. Add chopped garlic, onion & olive oil. Puree mixture until mostly smooth. Add lemon juice, cumin & rosemary. Puree until you reach the consistency you would like. I left mine a little chunky just because I like the texture of a thicker mixture. Feel free to puree on high if you like smoother hummus. Add cracked pepper & salt to taste. Serve with a drizzle of olive oil & cayenne.

*I toasted bread from my last recipe & cut fresh red, yellow, and green peppers to go with this.*

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