White Bean Hummus

Smooth, creamy, garlicky – this white bean hummus makes the perfect side dish for a whole range of meals.

Hummus is incredibly easy to make – it’s really just a case of popping everything in a food processor and blitzing it together.

This white bean hummus is different in texture to a traditional chickpea hummus. It’s smoother, there’s none of the graininess that you get from chickpeas, and it makes a really wonderful dip.

Why not serve this with:

• Sourdough Flatbreads
• Rosemary Sourdough Focaccia
• Homemade White Sourdough Loaf
• Greek Sharer with Courgette Fritters
• The Best Nachos and Dips
• Persian Roast Spatchcock Chicken

The Ingredients

• White beans – you can use any white beans, either jarred or canned in water. I used a jar of these queen butter beans because they’re my absolute favourite, but you can use whatever you have available.
• Tahini – tahini is a key ingredient in any hummus. You can switch for peanut butter, as long as it is made with 100% peanuts.
• Garlic – I LOVE garlic and I love a really garlicky hummus, so I tend to double the amount of cloves in this recipe. Up it f you like that incredible garlicky burn yourself!
• Lemon juice – fresh lemon juice is best, but if you don’t have it available then bottled is fine.
• Salt – a little salt is necessary for a flavourful hummus.
• Olive oil – the better your olive oil, the better your hummus. Try to use a good one.

Top Tips

1. This hummus is made with a food processor, but remember – if you have a smoothie maker, you have a food processor. You can very easily make it in there.
2. If your hummus is too thick after blending, just add 20ml more oil and blend again. Continue until it is the consistency you prefer.