This color of this beautiful dip is matched by its creamy and healthy allure. Traditionally hummus uses chickpeas, but I love the white beans. You can substitute chickpeas if you prefer. I think the white beans are a bit creamier. It definitely helps to start with dried beans (I love a company out of California Rancho Gordo that has amazing heirloom options) and use the reserved cooking liquid to help achieve a creamy consistency. You can garnish your hummus with any number of toppings.

Ingredients:

for the hummus:

  • 2 roasted beets peeled and chopped 
  • 2 cups white cannellini beans
  • 1/2- 1 cup cooking liquid from beans
  • 1/3 cup tahini
  • 1/3 cup of fresh squeezed lemon juice
  • 2 cloves garlic chopped
  • 3 tablespoons olive oil
  • 2 teaspoon cumin or more to taste
  • 1 teaspoon kosher salt (adjust for taste)
  • Fresh cracked pepper to taste
  • 1 handfull chopped herbs, diced radish, toasted nuts, feta, za’atar seasoning (optional)

Instructions:

Combine the white beans, tahini, beet, lemon juice, garlic, cumin, and salt in the bowl of a food processor or blender. With the motor running, slowly drizzle in the reserved cooking liquid, olive oil and blend until smooth and creamy. Adjust seasonings as needed.

Serve in a bowl and sprinkle parsley, chives za’atar, lemon zest, nuts, big salt flakes or any other garnishes. Serve with extra olive oil swirled on top and enjoy with crudités or favorite crackers or pita bread .

Notes:

I like to use dried beans and cook according to package directions. I use the cooking liquid to add to hummus.

To roast beets, wrap in foil and roast for about 40 min at 350. When cool enough to handle, peel skin and add to your hummus.