My mom is one of the best cooks in the world. I know lots of people say that, but mine seriously is. Seriously.
I’m sure I’ll share many recipes inspired by hers, and I’m starting with this humble hummus. Hummus is kind of an easy thing to make and her recipe is actually super simple – only 5 ingredients! And the finished product is so smooth, creamy, and delicious… my 2.5 year old will eat it with a spoon!
My mom usually makes her hummus with chickpeas (garbanzo beans), but I prefer it with white beans because they have a little bit more protein and blend more smoothly. Your can may say great northern, cannellini or white kidney beans – any of those will do for this recipe.
My mom also doesn’t use tahini in her hummus. This is for two reasons: 1) my oldest son is allergic to sesame and 2) the hummus is just so darn good without it, why mess with a good thing?!
To make the Creamiest White Bean Hummus in the World you will need:
2 14.5 ounce cans great northern or cannellini beans (only 1 is pictured but I used 2!)
juice of 1 lemon
1 small garlic clove, peeled and smashed
1/3 cup olive oil
1 tsp salt
fresh ground pepper to taste
Here is what you do:
Drain the white beans into a colander and rinse them very well. Place the white beans, lemon juice, smashed garlic and 1/2 tsp salt into your food processor or magic bullet or other blending contraption. Blend together these ingredients for about 30 seconds to a minute to break down the beans a bit. Then start drizzling in the olive oil a little bit at a time until the mixture is smooth and creamy. I process mine for at least 2 full minutes. Also, I prefer to measure out 1/3 cup and then only use what I need, sometimes 1/4 cup will do the trick. Once you’ve got the beans blended to the consistency you like, taste for seasoning. I usually add the last 1/2 teaspoon of salt and a grind or two of pepper at this point. Then a quick whir and you’re all done!
It’s delicious served with carrots, bell peppers, pita or corn chips… or eaten with a spoon.
Hope you enjoy!
~ julie ~