Hummus, whether made with chickpeas or white kidney beans, is an incredibly easy, tasty and nutritious snack you can whip up at home in no time at all. While this recipe works equally well with chickpeas, we use white kidney beans or cannellini beans to accommodate for a chickpea allergy. No big deal, this white bean hummus is every bit as delicious!
Sometimes we like plain creamy hummus, but often I toss in some cilantro or parsley for extra flavor and color.
Here’s our quick and easy white bean hummus. We like it with pita bread, homemade pita crisps or veggies. On a recent backcountry kayak trip, I froze the hummus in a ziplock freezer bag then stuffed it in our backpack for lunch along the way. It was a perfect nutritious, high energy lunch for our day of paddling.
- 1 can (19 oz/540 mL) white kidney beans (cannellini beans)
- 2 Tbsp lemon juice (half a lemon)
- 1 Tbsp canola oil
- 2 Tbsp tahini
- 2 cloves garlic
- 1/2 tsp cumin powder
- 1/2 tsp ground coriander powder
- 1/4 tsp salt
- 1/8 tsp black pepper or cayenne pepper
- 1/4 cup chopped fresh cilantro/parsley (optional)
- Drain and rinse white beans.
- Add white beans, lemon juice, oil, tahini, garlic, cumin, coriander, salt and pepper to food processor. Puree until smooth, stopping to scrape down sides several times.
- Taste and adjust seasoning.
- Add 1 to 2 Tbsp of water if consistency is too thick.
- If you like a pure creamy hummus stop here.
- If you like a little green in your hummus, mix in chopped cilantro or parsley.
- Scrape into serving bowl.
- Serve with veggies, pita crisps or soft pita bread wedges. Also makes a great spread on sandwiches.
- Store any extras in refrigerator for 2 days or in freezer for longer.
- If your hummus is too thick add a little water until you reach your preferred consistency.
- Can be frozen. Yield 1 3/4 cups
Have you tried making your own hummus? How do you like to eat your hummus?
Interested in learning more? Get Getty for a wild edible hike, kitchen workshop or group presentation. Getty Stewart is a freelance Professional Home Economist, author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, mom and avid veggie gardener. She loves growing, preparing and preserving food and has been doing so forever.