We love Hummus in our house – it such a great dip to make, and is a great addition to a picnic or tapas style dinner. You can make traditional hummus with Chick Peas but white beans work really nicely too. We’ve done this with Cannellini Beans, but we’ve made it with Butter Beans too and its lovely. Really you can use whatever you have in the cupboard.
We add a spicy topping to our Hummus, we like the crunch of sesame and nuts mixed with hot spices. It’s lovely with bread, but of course you can use crudité instead.
White Bean Hummus
- 1 Tin Cannellini Beans or Butter Beans
- 2 cloves Minced Garlic
- 1 Tsp Ground Cumin
- 1/2 Tsp Ground Coriander
- 1/2 Tsp Paprika
- 1/4 Cup Tahini
- 3 Tbsp Lemon
- 2 Tbsp Olive Oil
- 2 Tbsp Aquafaba (the water from the beans)
- Pop the spices, beans, and Tahini in the food processor and whiz until smooth.
- Add in the Lemon juice and one Tbsp of the Olive Oil and Aquafaba. Whiz and check consistency.
- If you like, add another tablespoon of Olive Oil and Aquafaba - we do as we like it to be a looser dip. Add a good grind of salt and pepper and stir. Pop in the fridge for 30 minutes before serving.
- Top with the crunchy nut topping if you like.
Here is a great nutty and spicy topping for the Hummus:
If you’re after other dairy free dips here you go: