Best 5 White Bean Hummus With Tahini And Coriander Recipes
Indulge in a culinary adventure with our versatile white bean hummus, a delightful spread crafted from a harmonious blend of creamy white beans, nutty tahini, fragrant coriander, and a symphony of spices. This delectable dip transports you to the vibrant streets of the Middle East, where it serves as a cornerstone of mezze platters and a beloved accompaniment to grilled meats and fresh vegetables. But its culinary prowess doesn't end there; this versatile spread also transforms into a flavorful sandwich spread, a tangy salad dressing, and a delectable dip for crudités, crackers, or pita bread. Dive into our collection of recipes and unlock the endless possibilities of this creamy, flavorful, and versatile creation.
Here are our top 5 tried and tested recipes!
WHITE BEAN HUMMUS
Of course you can substitute chickpeas here to make a more traditional hummus. This recipe is mild, without a strong lemon tang - feel free to adjust the amount of garlic and lemon juice to suit your taste.
Provided by Marissa Stevens
Categories Appetizer
Time 10m
Number Of Ingredients 8
Steps:
- With a food processor running, add garlic, parsley and scallion. Process until minced - about 15 seconds.
- Add remaining ingredients and process until smooth and creamy, a full 2 minutes. Taste and adjust seasonings. Drizzle with olive oil and serve.
Nutrition Facts : Calories 77 kcal, Carbohydrate 8 g, Protein 3 g, Fat 3 g, Sodium 486 mg, Fiber 2 g, ServingSize 1 serving
WHITE BEAN HUMMUS
Steps:
- *To cook the dried beans, soak them overnight in plenty of water. Drain, put them in a pot, and cover them with fresh water by 1-inch. Bring them to a boil, lower the heat, and simmer until they are tender, about 30 to 40 minutes.
- Put the beans into the bowl of a food processor. Add the lemon juice, cumin, garlic, tahini paste, and salt and pepper, to taste. Turn the processor on and slowly pour in the olive oil. Process until smooth and thick.
LEMONY WHITE-BEAN HUMMUS
Serve this hummus with raw carrots and sugar snap peas -- or whatever delicious crudites you prefer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Yield Makes 1 3/4 cups
Number Of Ingredients 6
Steps:
- Puree beans, tahini, lemon juice, oil, and garlic in a food processor until smooth, adding reserved bean liquid as needed to thin hummus to attain desired consistency. Season generously with salt.
WHITE BEAN HUMMUS
Ultra creamy, lemony, and just enough garlicy white bean hummus! Serve it plain with a drizzle of good extra virgin olive oil with veggies and pita chips to dip. Or, dress it up with some nutty dukkah (highly recommended). The perfect bean dip!
Provided by Suzy Karadsheh
Categories Appetizer
Time 15m
Number Of Ingredients 11
Steps:
- Add the beans and minced garlic to the bowl of a food processor. Puree until a smooth mixture forms.
- While the processor is running, add an ice cube, tahini, lemon juice, spices and a big dash of kosher salt. Blend for about 4 minutes or so. Check, and if the consistency is too thick, run processor and slowly add a drizzle of hot water. Blend until you reach your desired silky smooth consistency.
- Taste and adjust seasoning and lemon juice to your liking. If you need more garlic, add another minced clove. And if you like the dip to be even more nutty, add a little more tahini. Make sure to run the processor again until everything is well combined.
- Serve or chill the dip for a later time (chilling will thicken the white bean hummus some, which is recommended). When ready to serve, spread the hummus in a serving bowl and add a generous drizzle of extra virgin olive oil. Top with 2 to 3 teaspoons of dukkah, if using.
Nutrition Facts : Calories 221.1 kcal, Carbohydrate 21.2 g, Protein 8.4 g, Fat 12.4 g, SaturatedFat 1.7 g, Sodium 248.6 mg, Fiber 4.8 g, Sugar 0.3 g, ServingSize 1 serving
CLASSIC HUMMUS
Provided by Katie Lee Biegel
Categories appetizer
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Put the chickpeas, lemon juice, tahini, cumin and garlic into a food processor and pulse until smooth. With the motor running, slowly pour in the oil in a steady stream. Add the salt and puree until very smooth. If the mixture is too thick, add some of the reserved chickpea liquid, 2 tablespoons at a time, until the desired consistency is reached.
- To serve, transfer the hummus to a serving bowl and drizzle some olive oil over the top. Garnish with a sprinkling of smoked paprika if using, and serve with vegetables and pita chips for dipping.
- Store leftover hummus in an airtight container in the refrigerator for up to 5 days.
Tips:
- Soak the beans overnight: This will help to soften them and make them easier to cook.
- Use a food processor or high-powered blender: This will help to create a smooth and creamy hummus.
- Don't over-process the hummus: Otherwise, it will become too thin and runny.
- Taste the hummus as you go: And adjust the seasonings to your liking.
- Serve the hummus immediately, or store it in the refrigerator for later: It will keep for up to 3 days.
Conclusion:
White bean hummus is a delicious and versatile dip or spread that can be enjoyed in many different ways. It's a great source of protein, fiber, and healthy fats, and it's also a good way to use up leftover beans. Whether you're serving it with pita bread, vegetables, or crackers, white bean hummus is sure to be a hit. So next time you're looking for a healthy and flavorful snack or appetizer, give this recipe a try!
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