Self-admittedly, I am a bit of a hummus snob. It has to be one of my favorite foods to dip, spread, eat out of the jar…you get the picture. But, there are some huge hummus no-no’s in my book. It can’t be too dry, chunky, flavorless, runny, or too creamy. It has to be just right. I know, I sound like Goldilocks. Perfect hummus is smooth, has a hint of garlic, and is slightly lemony without being overpowering. And, most importantly, it has to make me want to dip and repeat with my favorite veggies and crackers. Enter - the best white bean hummus ever!
What if I told you, in 5 minutes, in the comfort of your own home, you could make your own perfect white bean hummus with just a few simple ingredients. Let’s do it!
I use white beans because they have a really mild flavor and I find them easier on my tummy than traditional garbanzo beans. With that said, if garbanzos are your favorite, by all means use them instead! This recipe also calls for lemon juice which rounds out the garlic and slight heat from the cayenne pepper really well. One batch makes about 1.5 cups, but the recipe can easily be doubled for a crowd.
What makes at-home white bean hummus even better is you really don't need any fancy equipment. If you have a blender, you can make hummus! Of course you are welcome to use a food processor if you have one. Just remember to scrape the sides down periodically so it blends evenly.
One little note - the flavors will change and blend over time. If you can wait, let it rest in the fridge for a few hours before serving. A great dip to serve with vegetables or pita chips.Print