Authentic White Bean Hummus Recipe – Easy Tahini Garlic Dip

Last Updated on 2 months by Neha Deshmukh

Authentic White Bean Hummus Recipe – Easy Tahini Garlic Dip

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious dip that’s both healthy and satisfying. And let me tell you, this White Bean Hummus is a total game-changer. I first stumbled upon this recipe while trying to switch things up from the usual chickpea hummus, and honestly, I haven’t looked back since! It’s incredibly easy to make, packed with flavour, and perfect for a quick snack or a party appetizer.

Why You’ll Love This Recipe

This isn’t your average hummus. Using white beans instead of chickpeas gives it a wonderfully creamy texture and a slightly different, subtly sweet flavour. It’s a fantastic way to enjoy a protein-packed snack, and it’s naturally vegan and gluten-free! Plus, it comes together in under 30 minutes – perfect for when you’re short on time but craving something delicious.

Ingredients

Here’s what you’ll need to whip up a batch of this amazing hummus:

• 1 cup white beans (soaked overnight) – about 180g
• 3 heaped tbsp tahini paste – about 60g
• 3 cloves garlic
• 1/4 tsp cumin powder – about 1g
• 1/2 tsp paprika powder – about 2.5g
• Salt to taste
• Olive oil as required

Ingredient Notes

Let’s talk ingredients for a sec! A few things can really elevate this hummus:

• White Beans vs. Chickpeas: While chickpea hummus is classic, white beans (like cannellini or Great Northern) offer a smoother, milder flavour. They blend beautifully for an ultra-creamy texture.
• Tahini Quality: Seriously, good tahini makes all the difference. Look for a tahini that’s smooth, runny, and has a slightly nutty aroma. Avoid anything that tastes bitter.
• Spice Blends: Traditionally, hummus is pretty simple, but feel free to experiment! Some regions in the Middle East add a pinch of cayenne pepper or even a little lemon zest for extra zing. I sometimes add a tiny pinch of smoked paprika for a lovely depth of flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, you’ll want to cook your soaked white beans until they’re beautifully tender. This usually takes about 45-60 minutes. Don’t forget to reserve some of that cooking liquid – it’s liquid gold for achieving the perfect hummus consistency! Drain the beans once cooked.
2. Now, into your blender goes the cooked white beans, tahini paste, garlic cloves, cumin powder, paprika powder, and a generous pinch of salt.
3. Add a splash of that reserved cooking liquid and a drizzle of olive oil. Start with a tablespoon of each, you can always add more!
4. Blend, blend, blend! Start on low and gradually increase the speed until everything is smooth and creamy. If it’s too thick, add a little more cooking liquid or olive oil, one tablespoon at a time.
5. Finally, transfer your gorgeous hummus to a serving bowl. Drizzle generously with olive oil and sprinkle with a little extra paprika for a pop of colour.

Expert Tips

Here are a few things I’ve learned over the years:

• Warm Beans Blend Better: Using slightly warm beans helps them blend into an even smoother consistency.
• Taste as You Go: Don’t be afraid to adjust the seasoning! Add more salt, cumin, or paprika to suit your taste.
• Patience is Key: Blending takes time. Don’t rush it! You want a super smooth and creamy hummus.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already vegan! Just double-check your tahini paste ingredients.
• Spice Level Adjustment: For a spicier kick, add a pinch of cayenne pepper or a finely chopped green chilli. My friend, Priya, loves adding a dash of harissa paste!
• Serving Style Variations: Swirl in some pesto, roasted red peppers, or sun-dried tomatoes for a flavourful twist.
• Use of Different Bean Types: While white beans are fantastic, you can also experiment with other beans like kidney beans or even black beans for a unique flavour profile.

Serving Suggestions

This hummus is incredibly versatile! Here are a few of my favourite ways to enjoy it:

• With warm pita bread (a classic!)
• Alongside a colourful platter of fresh vegetables like carrots, cucumber, and bell peppers.
• Spread on whole-wheat crackers or toast.
• As a dip for falafel or samosas.
• Even as a sauce for grilled chicken or fish!

Storage Instructions

Leftover hummus can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavour might intensify slightly over time. You can also freeze it for up to 2 months – just thaw it overnight in the fridge before serving.

FAQs

Let’s answer some common questions:

• What is the best type of tahini to use for hummus? Look for a smooth, runny tahini made from 100% sesame seeds.
• Can I make this hummus ahead of time? Absolutely! It actually tastes even better after the flavours have had a chance to meld together.
• How can I adjust the consistency of the hummus? Add more reserved cooking liquid or olive oil to thin it out, or a little more tahini to thicken it up.
• What are some healthy alternatives to pita bread for serving? Carrot sticks, cucumber slices, bell pepper strips, or whole-wheat crackers are all great options.
• Can I use dried white beans instead of canned? Yes, you can! Just make sure to soak them overnight and cook them until they’re very tender before blending.

Enjoy! I really hope you give this white bean hummus a try. Let me know what you think in the comments below!