Creamy White Bean Hummus
Smooth, creamy white bean hummus made with olive oil, tahini and garlic. Ready in 10 minutes, this simple dip is perfect for serving with flatbreads, salads or roasted vegetables.
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Ingredients
- 520 grams white beans e.g. Butter beans, jar or can
- 2 teaspoons tahini
- 2 garlic cloves
- 1 teaspoon salt
- 50 ml lemon juice
- 200 ml olive oil
Instructions
- Peel and roughly chop the garlic cloves.
- Drain the white beans.
- Put all of the ingredients into a food processor and blend for 20-30 seconds. Stir, then blend again until smooth.
Video
Notes
Variations
- Spicy: Add a pinch of cayenne pepper or a drizzle of chilli oil.
- Herby: Stir in chopped parsley, coriander or basil.
- Smoky: A little smoked paprika or roasted garlic gives a gorgeous depth.
- Zesty: Add extra lemon zest for more brightness.
- Creamy upgrade: Blend in a spoonful of Greek yoghurt or crème fraîche.
Storage & Prep
- Fridge: Keeps for up to 5 days in an airtight container.
- Freezer: Freeze in portions for up to 3 months. Defrost in the fridge overnight and stir in a touch of olive oil before serving.
- Make ahead: Perfect for prepping in advance — the flavour improves after a few hours.
