I don’t have to tell you that plain, classic hummus with chickpeas and tahini is the dip of choice in this house. So let me clarify right away that this white bean dip is not the traditional Middle Eastern hummus I grew up with. But, I am often asked about chickpea alternatives when it comes to making hummus. Today’s recipe is the answer!
Can you use white beans instead of chickpeas in hummus?
The short answer is yes. Chickpeas are the ideal, traditional option for making hummus, but white beans are a good alternative if you need one. There is a variety of white bean choices out there: cannellini, navy, Great Northern, and butter beans. So, which kind of white bean should you use to make this white bean dip? Even though any canned white beans you choose will likely work just fine in this recipe, I am going to recommend butter beans. Butter beans, also known as baby lima beans, have the softest texture. They are starchy and buttery and perfect for making an ultra creamy dip.
White bean hummus you’ll love!
This white bean dip is a slight digression from classic hummus, since I use white beans instead of chickpeas. But it carries pretty much the same characteristics we love about classic hummus:
Extra smoothLemonyJust enough garlicPerfect as a dip for veggies and pita chips or spread on your sandwiches
What’s in this white bean hummus recipe?
If you’ve made my classic hummus before, the list of ingredients here will look familiar but slightly different. Here is what you need to make this white bean hummus recipe (the full recipe with measurements below):
White beans. I used 1 can of butter beans, drained and rinsed. Tahini paste. Just like classic hummus, a core ingredient here is tahini paste. The kind of tahini will make a difference in flavor and texture (I use this Organic Soom Tahini from pressed organic Ethiopian White Humera sesame seeds offering a creamy texture and a nutty flavor). Spices. I used a trio of warm Middle Eastern spices to add flavor: cumin, coriander, and Aleppo-style pepper (it is not a very spicy pepper, but does have a little bit of a kick and balanced with some sweet undertones). Check out the Mediterranean spices I use. Lemon juiceExtra virgin olive oil, to serve
Top it with Dukkah!
Now, this is optional, but if you want to take this bean dip to next level delicious, add a big sprinkle of Egyptian dukkah on top just before you serve it! Dukkah is a wonderful blend of nuts like hazelnuts and pistachios, seeds, and warm spices and flavors including cumin, coriander, and fennel. You can make dukkah ahead of time and store it in a tight-lid mason jar for up to 2 weeks! It adds crunch and loads of flavor to something like this white bean dip, and you’ll find many more uses for it (on your salads, soups and more). Here is my dukkah recipe to try.
How to make white bean hummus
Blend the beans and garlic in the food processor until a smooth mixture formsWhile the processor is running, from the top opening of the lid, add an ice cube, 1/4 cup tahini, juice of 1/2 lemon, a big dash of kosher salt, and 1 teaspoon each: cumin, coriander, and Aleppo-style pepper. Blend until you reach an ultra smooth, creamy white bean hummus. If it is too thick, run the processor again and drizzle a very small amount of hot water and keep blending. Taste and adjust seasoning, garlic, and lemon juice to your liking. And if you like your hummus even more nutty, add more tahini (if you add anything, you need to blitz the hummus some more to make sure everything is well blended).Serve or chill! You can enjoy the dip right away or, if you’re not in a hurry, I recommend you chill the dip, covered in the fridge so it thickens a bit more. When ready, spread the dip in a bowl and add a generous drizzle of extra virgin olive oil and, if you’ve made my dukkah, add a couple of tablespoons on top (optional but so highly recommended).
Serve it with
Now, it is only logical to add some veggies and pita chips (or pita bread) to serve with this white bean hummus! You can also pile your white bean dip with some hummus toppings like charred shallots and blistered shishito peppers for a light vegan meal! The other night, I served it along with other small plates like fried calamari and Greek salad for a small dinner. You can also serve this dip next to other Mediterranean entrees like:
Lemony baked cod or shrimp kabobsHarissa Chicken or Chicken KabobsRack of lamb or grilled Kofta Skewers Grilled vegetables
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