Recipe: Garlic-Dill White Bean Hummus

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I’ve been making a lot of things with white beans lately, but since the beans I have on hand right now are all 19oz. cans, I invariably have some left over.  So what to do with them before they languish in the fridge and develop that rather distressing “old bean” smell?  Why, make hummus, of course!

This hummus is an adaptation of two of my favorite hummus recipes: 30-Minute Vegan‘s Traditional Hummus and the white bean & dill hummus from 1,000 Vegan Recipes.  In my various forays into hummus making, I found that I like the balance of ingredients in the traditional recipe better, but also love the addition of dill.  So here it is, the amalgamated recipe!

Garlic-Dill White Bean Hummus

Ingredients
1 15oz. can canellini beans (about 1 1/2 cups)
2 tbsp. tahini
1 tbsp. olive oil
1 tbsp. lemon juice
2 garlic cloves, pressed
2 tsp. Bragg’s liquid aminos
2tbsp. – 1/4 cup water, depending on texture preference
1-2 tbsp. dried dill, to taste

Directions

1) Dump everything in the bowl of a food processor.  You can put the garlic cloves in whole, but I’ve found that pressing them gives the finished product a stronger garlic flavor.  I also recommend starting with 2tbsp. of water to avoid a watery hummus disaster.

white bean hummus ingredients

2) Process until smooth.  Taste and adjust the water and dill until the desired consistency and dill intensity is reached.

white bean dill hummus

The white beans that I didn’t make into hummus became a simple but unique pasta sauce, also from 1,000 Vegan Recipes. (I’ve been cooking from that a lot lately!)

garlic lemon white bean sauce

This was a very basic recipe containing only olive oil, white beans, basil, oregano, salt and pepper, and a bit of water.  I must admit the directions were a bit more vague than I’m used to from Robin Robertson’s books.  The instruction to keep the bean mixture warm while cooking the pasta (I used whole wheat linguine) was a good one; the result was that the beans were very soft when the time came to make them into sauce.  However, the recipe only said to “add reserved pasta water” once the pasta was done and mix to “make a creamy sauce.”  I wound up mashing the beans a bit with the back of the spoon and that seemed to work.  I also needed to add more water because the consistency was more pasty than saucy at first.

garlic lemon white bean pasta 01

A little steamed broccoli on top, and ta-da!  A quick and easy meal.  The flavor of this was light and unique, which satisfied my pasta craving without being a standard tomato-and-noodle dish.  As I’ve mentioned in the past, I love pasta meals, and it’s always fun to try something a little different.

garlic lemon white bean pasta 02

Question for the comments: What’s your favorite way to prepare noodles?  (Any noodles!)

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About the Author:

Sam has been a vegan since summer of 2009 and has spent the subsequent years experimenting with all manner of vegan food. She holds a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies and is a graduate of the Bauman College Nutrition Consultant Program. She is a member of Toastmasters International and currently serves as part of the Capital View Toastmasters club. When she's not blogging or cooking, Sam likes to read and study the Bible, play silly card games and knit socks.
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