Creamy White Bean Hummus with Za'atar
A satisfying staple in our house. Our family’s version of hummus uses white beans instead of garbanzos for a smooth, silky texture. Using roasted tahini adds a smoky depth.
Serves 4
Ingredients
1 15oz. Can Great Northern Beans, drained, liquid reserved
6 Tablespoons Roasted Tahini
2 Cloves Garlic, roughly chopped
5 Tablespoons Lemon Juice
3 Tablespoons Olive Oil
Salt, to taste
Cayenne Pepper, to taste
Preparation
Drain the beans, reserving the liquid.
In a food processor, add beans, tahini, garlic, lemon juice, olive oil, and a pinch of salt and cayenne.
Add reserved liquid from the beans, or more olive oil to get desired consistency. Adjust salt and cayenne to taste.
We like to serve with a drizzle of olive oil, a sprinkle of za’atar, and fresh, chopped heirloom tomatoes. When camping, there’s nothing better than dipping grilled naan in the hummus.
What You’ll Need
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