What is “hummus”?
In fact, the word “hummus” does not refer to the prepared dish but to the original ingredient: the chickpea!
That’s why calling this dip white bean hummus is actually wrong, but calling it a “paste”, “cream” or equivalent completely spoils the imaginary exoticism and delight that the word hummus brings along.
I hope you agree that it is worth making this intentional mistake 😉
How to make hummus
The original hummus contains chickpeas, tahini (a paste of ground sesame seeds), garlic, lemon, cumin, salt and pepper, and finally the olive oil.
I start by reducing the amount of olive oil a lot because I like to make it an ally for a balanced diet, not a treat. If your goal is to learn how to make the original, you can read my hummus recipe as well as all my tips on how to make very creamy hummus.
Why make white bean hummus
Pulses in general are one of the most powerful and nutrient-rich plant foods.
Think about it: legumes, and beans, in particular, are small packets of fiber as well as iron and protein. They are very rich in antioxidants and phytonutrients. Moreover, contrary to what you might think, they are relatively low in calories.
In addition, there are many studies associating the consumption of beans (of all types) with a reduction in the risk of cancer, cardiovascular disease, and diabetes.
But in everyday life, many people avoid beans because they simply don’t know what to do with them.
On the other hand, in the spirit of bio-individuality, it is important to recognize that some people have difficulty digesting some types of legumes. Therefore, for me, it is very interesting to show that we can make countless adaptations in the recipes, in order to concentrate our meals in ingredients that are as good for us as they taste great!
How to use white bean hummus
The white bean has a very mild taste and with this recipe, we obtain a cream that is even more versatile than the chickpea hummus, in terms of its applications. It is, for example, an excellent substitute for the industrial creams commonly known as “cream cheese”. It can perfectly be used in sandwiches, in poke bowls, in wraps, or as an appetizer.
Take my recipe as a starting point and then season your white bean hummus as you like: more lemon, more or less salt, more or less garlic, or even adding a good bunch of fresh herbs to get a green paste for a change.
White Bean Hummus
Read the recipe here.
White Bean Hummus
- 400 g Cooked white beans
- 1 Lemon Zest and Juice
- 1/2 tsp Powdered garlic
- Sea salt
- 7-8 Whole white beans
- 1 tsp Extra Virgin Olive Oil
- 1/4 tsp Lemon Zest
- 1/4 tsp Sumac
- Sprinkle of Fleur de Sel
- Blend all ingredients in a food processor.
- Adjust the consistency with 1 or 2 tablespoons of water.
- Adjust the seasoning at the end: it might need a bit more of salt, pepper or even lemon juice.
- Decorate with the toppings.