White Bean Hummus
Our White Bean Hummus is a savory, aromatic hummus complete with roasted garlic, creamy white butter beans, and toasted rosemary! Perfect for pita chips!
Equipment
- Air Fryer
Ingredients
Roasted Garlic
- 1 head garlic
- 1 teaspoon olive oil
- kosher salt
White Bean Hummus
- roasted garlic
- 1 Tablespoon olive oil
- 1 can white beans such as butter beans; 15 - 16 oz. can
- ¼ cup tahini
- 1-2 Tablespoons fresh lemon juice
- ½ Tablespoon fresh rosemary leaves roughly chopped
- ½ teaspoon cumin
- ¼ teaspoon black pepper
- pinch of cayenne plus more for garnish
- ½ teaspoon kosher salt
- 2-4 Tablespoons ice water to thin hummus as needed
Crispy Rosemary Garnish (optional)
- 1 Tablespoon olive oil
- 1 sprig Rosemary
Instructions
Roasted Garlic
- Preheat the air fryer to 400°F.
- Peel off most of the garlic's outermost skin but leave the whole bulbs intact.1 head garlic
- Trim about ¼ inch off the top of each of the garlic bulbs to expose the cloves.
- Place the garlic on a large piece of aluminum foil, then drizzle 1 teaspoon olive oil and a pinch of salt over the exposed cloves and close the foil into a pouch.1 teaspoon olive oil, kosher salt
- Place foil wrapped garlic in the preheated air fryer basket and air fry for 35-40 minutes, until you can pierce the center of the bulb with a knife. Allow to cool enough to handle before using.
White Bean Hummus
- Squeeze the roasted garlic cloves into the bowl of a food processor. Add white beans, tahini, olive oil, lemon juice, rosemary leaves, cumin, black pepper, cayenne, and salt. Purée until smooth.roasted garlic, 1 Tablespoon olive oil, 1 can white beans, ¼ cup tahini, 1-2 Tablespoons fresh lemon juice, ½ Tablespoon fresh rosemary leaves, ½ teaspoon cumin, ¼ teaspoon black pepper, pinch of cayenne, ½ teaspoon kosher salt
- Add ice water to thin as necessary.2-4 Tablespoons ice water
- Taste and adjust the flavors to your liking.
Crispy Rosemary Garnish (optional)
- Heat 1 Tablespoon of olive oil in a small heavy skillet over medium-high heat. When hot, add the rosemary sprig—it will sizzle. Cook until brown and crisp, flipping once, about 1 minute per side, then transfer to the top of the dip as a garnish.1 Tablespoon olive oil, 1 sprig Rosemary
- Pour or spoon the remaining rosemary infused olive oil over the top of the dip. Sprinkle it with cayenne for a little additional heat.
Tried this recipe?Let us know in the comments below!
Notes
- We recommend using butter beans as they are the softest white bean for a creamier hummus.
- This recipe yields a cup and a half. The provided nutritional values are for half a cup of homemade hummus.
- If you prefer a stronger garlic flavor, use raw garlic instead. Try a ½ tablespoon minced garlic to start and add more to your liking.
- The texture of the hummus can be adjusted by adding more or less ice water. Add it gradually until you reach your desired thickness. Keep in mind that the hummus will thicken slightly upon refrigeration.
- If you want an even smoother texture, use ice cubes. Add an ice cube or two to the food processor when blending the ingredients together. Ice cubes help create a smoother, velvety texture when making hummus.
- This white bean hummus can be made a day in advance and refrigerated. The flavors will meld together, resulting in an even tastier dip. Just give it a good stir before serving.
- Transfer any leftovers to an airtight container and store them in the refrigerator for up to five days. Give it a stir before serving, as it may thicken slightly after refrigeration.
- If you have excess hummus, you can freeze it in small portions for future use. However, keep in mind that the texture may slightly change upon thawing, resulting in a slightly grainier consistency. Thaw it in the refrigerator overnight and stir well before serving.
Nutrition
Serving: 1half a cupCalories: 346kcalCarbohydrates: 29gProtein: 12gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gSodium: 403mgPotassium: 613mgFiber: 7gSugar: 1gVitamin A: 30IUVitamin C: 6mgCalcium: 126mgIron: 4mg