This white bean hummus is one of my go-to snacks when I’m short for time or feeling lazy. It’s literally one of the easiest dips you can make! This time I’ve made the “hummus” from beans rather than chick peas, as I find the texture smoother and it takes less time to blend into a silky consistency.
You can mix it up by adding some spices or even blend it with some vegetables. I roasted some beetroot and made a beautiful pink hummus for this crostini recipe. Red pepper works well too, but feel free to experiment and see what interesting combinations you can come up with! Also, if you’re out of lemons you can always replace it with apple cider vinegar.
There are so many ways to use hummus. Spread it on some crackers for a quick snack, use it as a dip with some crudités, have it inside a sandwich, as part of a salad dressing… how do you like to use your hummus?
- 1 can of white beans
- 2 cloves of garlic
- Juice of half a lemon
- ¼ cup olive oil
- sea salt to taste
- paprika to garnish
- Drain the can of white beans.
- Add the beans and the rest of the ingredients to the food processor... and blitz into a smooth consistency! That's it!