The white beans in this hummus recipe is creamier and lighter than the traditional hummus, and the Lemon fused oil gives it a subtle, lemony hit. The key is shelling the peas. It only takes a few minutes but is actually relaxing and worth the effort. Generally, chickpeas are drier than white beans so increase the water by adding 2 Tbsp of water. Makes 2 cups
Puree the beans, tahini, olive oil, and garlic in a food processor until smooth. With the machine running, drizzle in up to 1/4 cup water to thin the hummus and attain the desired consistency.
Dollop the hummus into a serving bowl and sprinkle with additional drizzle of olive oil, plus some chili flakes and sea salt.
Ingredients
Directions
Puree the beans, tahini, olive oil, and garlic in a food processor until smooth. With the machine running, drizzle in up to 1/4 cup water to thin the hummus and attain the desired consistency.
Dollop the hummus into a serving bowl and sprinkle with additional drizzle of olive oil, plus some chili flakes and sea salt.