This smoky white bean hummus is creamy, nutritious, and very delicious. I love to make hummus and to be a little different, I decided to use white beans instead of chickpeas. Possibilities are endless and making hummus is so much fun!:) And homemade hummus is SO much better than store-bought hummus – seriously. It’s also a great way to control the quality of the ingredients as well as save money.
This hummus is very simple and easy to make. I used organic canned white beans but feel free to cook your own if you like. Sometimes I cook my own beans, and sometimes I just don’t haha. I added smoked paprika, which really add a nice touch to the hummus.
It’s vegan, gluten, and soy-free.
- 1 can organic white bean, rinsed and drained
- ¼ cup tahini
- ¼ cup lemon juice
- 1+ 1 tbsp extra-virgin olive oil
- 1 small clove garlic, minced
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp sea salt
- 2-3 tbsp filtered water, to achieve consistency
- In a food processor, combine tahini and lemon juice. Process for about a minute.
- Scrape sides and bottom of bowl.
- Then, add olive oil, garlic, cumin, paprika and salt. Process for 30 seconds.
- Scrape sides and bottom of bowl again.
- Add rinsed and drained chickpeas to the food processor. Process for about 1-2 minutes or until smooth. If needed, add water when the food processor is on to achieve desired consistency.
- To serve, drizzle with a tablespoon of olive oil and sprinkle with paprika.