Food Fridays: Ultra Creamy White Bean Hummus
If you’re on our Metabolic Balance program and you’re looking for new recipes – check out this Ultra Creamy White Bean Hummus!
If you’re not a fan of chickpeas, this recipe uses white beans instead, while still having all of the traditional characteristics of hummus, smooth, garlicky and delicious. Ever wonder how you can achieve the ultra-creamy texture of store-bought hummus at home? Try out the technique featured in this recipe of adding an ice cube to your blender. Total game-changer!
If you have nuts and seeds on your meal plan – make homemade dukkah to kick this recipe up a notch. Dukkah is an Egyptian blend of nuts, seeds, and spices. It’s perfect to top off your hummus or use as a flavouring for soups, salads, and meats!
This recipe is can be adapted based on your individual meal plan and food preferences. Serve alongside one serving of rye bread or crisps and some veggies for a complete meal.
1 15-ouncecan of white beans, (I recommend butter beans), drained and rinsed
1teaspoonAleppo pepper or ½ teaspoon crushed red pepper flakes, more to your liking
Juice of ½ lemon,more to your liking
Extra virgin olive oil,to serve
Homemade Dukkah,optional, to serve (use this homemade dukkah recipe)
Add the beans and minced garlic to the bowl of a food processor. Puree until a smooth mixture forms.
While the processor is running, add an ice cube, tahini, lemon juice, spices and a big dash of kosher salt. Blend for about 4 minutes or so. Check, and if the consistency is too thick, run the processor and slowly add a drizzle of hot water. Blend until you reach your desired silky smooth consistency.
Taste and adjust seasoning and lemon juice to your liking. If you need more garlic, add another minced clove. And if you like the dip to be even nuttier, add a little more tahini. Make sure to run the processor again until everything is well combined.
Serve or chill the dip for a later time (chilling will thicken the white bean hummus some, which is recommended). When ready to serve, spread the hummus in a serving bowl and add a generous drizzle of extra virgin olive oil. Top with 2 to 3 teaspoons of dukkah, if using.
If using dukkah, which I highly recommend, you can make it in advance. Use this homemade dukkah recipe and store in a tight-lid mason jar (it will last for up to 2 weeks).
Leftovers: White bean hummus will keep for 2 to 3 days in the fridge. I like to store the white bean hummus plain, adding olive oil or dukkah later when ready to serve.
Metabolic Balance: be sure to adapt this recipe if necessary to fit your personalized meal plan, adjust quantities and portion sizes accordingly.