White Bean Hummus
September 14, 2012
You know how much I fancy hummus. Since I mastered - what I believe to be - the ultimate hummus recipe, I make a batch almost every week.
Hummus is made with chickpeas, which are legumes. There are many other legumes that I adore though: lentils for instance, not to mention beans. So why not making hummus with other legumes?
And that’s what we’re making. An awesome spread made with white beans, a good amount of almond butter and some tasty rosemary.
I like to call it hummus even if I know that it’s not technically correct, as the term hummus refers to a spread made with chickpeas and sesame spread. But besides these ingredients the process of making it is almost identical to hummus, thus that’s why I borrowed the name.
It’s vegan, full of proteins, good fats and worth giving a try!
White Beans Hummus Print this Recipe!
Adapted from Super Natural Every Day
2 cups / 12 oz / 340 gr cooked white beans (or 1 can rinsed and drained white beans)
¼ cup pure raw organic almond butter (no sugar, honey or oils added)
¼ cup / 60 ml olive oil
1 tsp chopped fresh rosemary
1 clove garlic
1 tablespoon lemon juice
¼ cup to ¾ cup / 60 to 180 ml hot water (or, even better, of the white beans cooking water)
¼ tsp sea salt
Note: if you can’t find almond butter where you live, you can make it at home. All you need is almonds, a food processor and some patience. Follow this recipe for optimal results.
In a small saucepan, combine the olive oil and rosemary. Over medium heat, slowly warm the mixture until the oil just barely starts to sizzle, a couple of minutes. Remove from the heat and set aside for 10 minutes. Pour the oil through a strainer and discard the rosemary.
Crush the garlic until pureed. Transfer it to the bowl of a food processor, add the almond butter and the lemon juice and process until creamy.
Add ¼ cup of cooking water, ¼ teaspoon of salt, a pinch black pepper and process until completely smooth.
Add the white beans and ⅔ of the rosemary oil to the almond butter mixture and process until smooth. Depending on how starchy your beans are and how thick you’d like the spread to be you can add further water. The consistency should be like hummus.
Adjust with salt and lemon juice to your liking.
Serve with some sliced almonds on top and drizzle with the remaining rosemary oil.