White Bean Hummus

I remember the first time that I made hummus; it was sometime during fall 2008 – made on a whim during a football game. I found a recipe online, toasted some pita chips, and set the finished dish on the family room table. Unfortunately, I didn’t like it. It was too dry (probably my fault), too strong (the combination of the beans and the cumin)… The pita chips were gone long before the hummus.

My sophomoric tastes didn’t last long. After all, hummus is delicious, really – and its variants just as good. Whether eating it plain, spiced, with roasted red peppers, or with some other amalgamation of flavors, hummus is healthy, versatile, and convenient.

One of my most common lunches is a hummus wrap; I make mine with a whole-wheat tortilla shell, greens, pickled red onions, and sliced tomatoes. And because all of these ingredients last for a week or so in the fridge, it’s easy to assemble a quick lunch in the morning with no fuss. Or, served with grilled pita chips or crudites, hummus can be a go-to appetizer, made from ingredients on hand.

Ingredients on hand: like the great northern beans I had in my pantry. A quick search on Google confirmed my belief that hummus could be made with any white bean (like cannelloni or the traditional garbanzo); from there, I went by taste. After draining and processing the two cans of white beans, I added leftover roasted red peppers, a squeeze of lemon, various spices, and olive oil. The result was near-perfect; a few quick additions of salt and paprika were all the dip needed.

The finished hummus lasts about a week in the fridge (but probably won’t make it that long). For a nice presentation, drizzle with extra-virgin olive oil and sprinkle with smoked paprika. Serve with grilled pita, flat bread, in wraps, with crudites, etc., etc.

Ingredient List

  • 2 15 oz. cans of white beans (such as great northern beans, garbanzo beans, or cannelloni beans)
  • 2 roasted red peppers
  • Juice from half of a lemon
  • ~ 1 tbsp various spices (such as dried basil, dried parsley, dried oregano, black pepper, and smoked paprika)
  • Kosher salt
  • 1/4 cup of extra-virgin olive oil

For the Hummus:

  1. Rinse and drain the canned beans
  2. Pulse the beans and roasted peppers together in a food processor until a paste forms
  3. Add the lemon juice, 1 tsp salt, and spices to taste (start with a small amount, add until tasty); pulse
  4. With the motor running, drizzle in the extra-virgin olive oil; blend until smooth
  5. Taste the hummus; tweak as needed (it may particularly need a bit more lemon juice or salt)

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1 Response to “White Bean Hummus”


  1. 1 Natalie @ www.natalieeatsbuffalo.com April 11, 2011 at 6:26 PM

    That looks delicious. I love hummus – it is such a versatile and healthy snack!


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