You probably don’t have to leave the house to mix up our lazy-day hummus, the poster boy for accessible vegan snacks. White bean offer a creamy and delicate flavor versus the gritty chickpea. This interpretation also replaces tahini with peanut butter, which adds a nutty dimension and gives the bean dip a touch of local flavor. Plus, with peanut butter likely already on your shelf, you can save yourself an errand of locating a specialty store stocked with tahini.
A quick snack to keep in stock for lazy holiday afternoon hunger pangs, this recipe requires some forethought for soaking the beans overnight. Once soaked, you can prep our white bean hummus in the time it takes to finish the last episode of Westworld you’ve been putting off, and still have time to scarf down some hummus towards the show’s artery-stopping finish. (NO SPOILERS, we promise.)
White Bean Hummus
Yield: 1½ cup
Time: 1 day (12 hour soak / 30 mins cooking/ 15 mins prep)
- 250g white beans
- ¼ cup calamansi juice
- 2 cloves garlic, minced
- 1 tbsp peanut butter
- ¾ cup extra virgin olive oil
- ¾ cup water
- salt, to taste
- paprika, as needed
- Place beans in a bowl and cover with water. Soak overnight.
- Drain beans and place in pot. Cover with water and simmer till soft.
- Strain beans, and discard water. Place beans in food processor with garlic, peanut butter, olive oil, calamansi juice, and water.
- Purée till smooth and season to taste.
- When beans are smooth, pass the purée through a sieve to remove the skin that coats the beans.
- Plate, drizzle with olive oil, and garnish with a sprinkle of paprika.
- Serve with toasted bread or pita.