Bushs White Bean Hummus Recipes
WHITE BEAN HUMMUS WITH TAHINI AND CORIANDER
Coriander seeds add a welcome aroma to this white bean dip, rich with tahini and bright with lemon juice. The miso paste is optional, but it gives the mellow white beans a nice savory depth.
Provided by Genevieve Ko
Categories easy, quick, dips and spreads, side dish
Time 5m
Yield 2 1/4 cups
Number Of Ingredients 8
Steps:
- Pulse the garlic in a food processor until minced.
- Scrape the bowl and add the beans, tahini, lemon juice, coriander, miso (if using) and 1 teaspoon salt. Pulse until smooth, scraping the bowl occasionally. With the machine running, add the olive oil. Season to taste with salt.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 16 grams, Carbohydrate 25 grams, Fat 20 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 318 milligrams, Sugar 1 gram
WHITE BEAN HUMMUS
Provided by Food Network Kitchen
Time 5m
Yield 4
Number Of Ingredients 0
Steps:
- Puree a 15-ounce can drained white beans with 1 garlic clove, 2 tablespoons each lemon juice and tahini, add 1 teaspoon cumin and 1/2 cup chopped scallions; add water if needed. Season with salt. Serve with pita or breadsticks.
WHITE BEAN HUMMUS
Steps:
- *To cook the dried beans, soak them overnight in plenty of water. Drain, put them in a pot, and cover them with fresh water by 1-inch. Bring them to a boil, lower the heat, and simmer until they are tender, about 30 to 40 minutes.
- Put the beans into the bowl of a food processor. Add the lemon juice, cumin, garlic, tahini paste, and salt and pepper, to taste. Turn the processor on and slowly pour in the olive oil. Process until smooth and thick.
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