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Shortly after I posted my recipe for hummus egg salad, I had a few reader requests for a hummus recipe.
How have I not posted one yet?
I’ve had this blog for like three weeks!
I pointed them to a few recipes on my old blog…
But I really wanted to make something a little different!
Let me just say this: I live for hummus.
After peanut butter, it’s my favorite spread! Without fail, I have it at least once a day, whether its on a sandwich, with pita chips, or just straight from the container with a spoon (oh yes). Any way you eat it, hummus is good stuff.
I used to go through a large container of Sabra Roasted Red Pepper Hummus every week, but I have been making my own lately. Sabra contains potassium sorbate, which is something I try to stay away from if possible. Although it is considered safe, I try to stick to my food philosophy as much as possible, which involves avoiding preservatives.
With this hummus, I tried something a little different and used white beans as opposed to chickpeas.
It was quite a bit different that your everyday hummus, but it turned out wonderfully! Chickpeas give hummus a thick, gritty texture, but the white beans made it silky, soft, and smooth.
If your looking for something a little different, give this hummus a shot and I can guarantee you that it will not disappoint!
Garlic, Rosemary, and White Bean Hummus
Ingredients
- 1 (15 oz.) can of organic (no salt added) white beans, drained
- 2 cloves of garlic
- 2 TBSP olive oil
- 2 TBSP tahini
- 1 tsp dried rosemary (or 1 TBSP fresh), plus more for garnish
- 1/2 tsp salt
- 2 TBSP lemon juice
Directions
- Combine all ingredients in a food processor and blend until smooth.
- Add in a few tablespoons of water until the hummus reaches your desired consistency.
- Drizzle with an extra teaspoon of olive oil and/or extra rosemary for garnish.
Mmmm…
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{ 13 comments… read them below or add one }
Hummus is by far one of my favorite dips/spreads. I stopped buying Sabra too due to the ingredients. If you’re pressed for time and can’t make your own, definitely try the Tribe Origins. All natural ingredients and delicious. I’m addicted to the spicy red pepper version at the moment.
Jenn recently posted..Hitting the Pavement Again
Looks awesome. I make my homemeade hummus with black beans as that is my favorite bean. Try it out.
I like hummus sometimes — I get tired of that chickpea taste so this is a great alternative!
Holly @ couchpotatoathlete recently posted..February Goals Update
Oh yum, thank you for the great recipe!!
Alaina recently posted..Vegas Eats
I am addicted to hummus! My day is not complete unless I have had hummus and almond butter at some point!
Caitlyn (A Spoonful of Life) recently posted..Speed Eating
That looks delicious! I love hummus too – - especially on sandwiches because it adds flavor to the whole thing. I also love a big glop on salads and to mix it around on there.
I am so obsessed with hummus. Your white bean version looks delish!
Emily recently posted..John’s of 12th Street
I have been CRAVING middle eastern food, this looks amazing!
Caitlin @ TPL recently posted..NEDA Friend
Yes – awesome! Though, how do you think this would be without the tahini?
Heather recently posted..Party Shoes
Hummus and Peanut Butter are definitely my favorite spreads too!
Have you ever tried using peanut butter in your hummus to replace the tahini?
Kathleen @ Kat’s Health Corner recently posted..Ask Me ANYTHING
I love white beans – I bet this is great!! I just talked about how I’ve developed a really weird aversion to regular hummus lately, so maybe I’ll try this out! Thanks Matt!
Great combination of flavors in this hummus, and I love the garnish! Your photos are looking fantastic lately, Matt
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Lauren recently posted..Date Coconut Milk Ice Cream
Hummus is my favorite food ever. Seriously, my friends all make fun of my obsession.
Lee recently posted..On Flexibility
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