I first tasted ‘hummus’ in Singapore, in 2008. It was a fun evening with friends, and we were chilling at an Arab bar. When my future husband (we weren’t dating back then) offered it to me, I wasn’t sure if I liked the grainy paste. However, everyone else kept raving about it. It was ‘THE DIP’ you know. I remember thinking something might be wrong with me as I could not enjoy it as much as the others!
Fast forward to now, I’ve turned into a hummus junky! I make its variants, put it on my toast, eat it with nachos, and use it in wraps, etc., etc. There’s always some hummus in my fridge. It’s super healthy, packed with protein, and easy to make so here’s a mid-week nudge for you to try it! Happy Wednesday everyone!
Wonderful White Beans Hummus
Enjoy the steps!
Ingredients
- 1/1-2 cup of white cannellini beans, boiled & drained (or canned)
- 1 garlic clove
- 3 tablespoon lemon juice
- 2 tablespoon tahini
- 1/2 teaspoon salt
- 1 tablespoon olive oil, some more for serving
- Optional garnish: pom seeds, slivered almonds, pine nuts, rosemary, or parsley
Directions
- In a food processor, add white beans and garlic. Pulse, pause and scrape the sides of the jar every 2 minutes. Blend into a textured paste. If required, add 1-2 tablespoon of water and adjust the consistency.
- Add the rest of the ingredients and blend again for a couple of minutes. Do a taste, seasoning check.
- Put hummus in a bowl and create swirls with the back of a spoon. Drizzle some olive and garnish as per choice. Serve with pita bread, nachos, or fresh carrots and celery.
Tips:
- I prefer hummus to be a bit grainy. For a creamier texture, add water as required and blend into a smooth paste.
