Before I start with the white bean hummus I’ve been working on.. I know, I know.. it’s been an entire month since I have posted anything. Lots going on and I’ll be brutally honest, I’ve had little motivation. So I have decided to dial it back a bit. I’m not going to post as frequently so that I can actually create good recipes that I am happy to publish.
So on that note, here’s a white bean hummus that I have prepared for you all. (Am I allowed to call it hummus if there isn’t any tahini in it?) It is a pretty simple recipe to follow and it will be ready to serve in no time at all!
You can enjoy this dip with veggies, crackers and chips OR as a spread on an english muffin topped with tomato, salt and pepper for breakfast or lunch. The possibilities are pretty endless here.
Before I forget, I recently learned about aqua faba, which is literally the liquid that is in the can of beans. Turns out, you can use it in place of egg whites in meringues! So I did do a little experimentation with that as well… I’m trying to reduce waste! I’m working on my own recipe for that, but in the meantime, feel free to Google a recipe to make your own aqua faba meringues – add berries and whipped cram and you’ve got your dessert covered!
White Bean Hummus
Ingredients
- 1 can cannellini white beans
- 1 clove garlic
- 2 tablespoons olive oil plus more to serve
- 1 tablespoon honey
- Juice of half a lemon
- 1 teaspoon chili powder
- 1/4 teaspoon salt plus more to serve
Instructions
- Drain and rinse beans (reserve liquid for meringues!)
- Add beans and garlic to food processor
- Turn on low speed
- Add olive oil, honey and lemon juice, continue on low speed
- Once smooth, add chili powder and salt
- Turn to high speed for 10 seconds
- Scoop into a serving bowl, drizzle with olive oil and an extra pinch of salt
