Festive White Bean Hummus

White Bean Hummus

Once you start dipping into this white bean hummus you’ll want to finish the whole bowl off. This addictive savoury garlic and rosemary dip has a touch of sweetness from dried cranberries and just a squeeze of orange juice for some acidity.

White cannellini beans make an excellent substitute for chickpeas in this tahini free hummus. They have a neutral flavour that is the perfect vehicle for the more prominent flavours in this white bean hummus recipe.

This hummus is an impressive vegan dip option for any holiday table or any time you feel like a healthy snack. Since the ingredients are available year round, you can whip it up whenever the craving hits.

This Is Not a Traditional Hummus

If you’ve come here for a traditional hummus recipe, my apologies. While I love (and eat plenty of) classic hummus with chickpeas, tahini olive oil, and lemon juice; sometimes I like a change.

While beans may not be a common ingredient in traditional hummus, many Mediterranean cooks have a white bean dip they make on a regular basis. This recipe contains beans instead of chickpeas, orange juice instead of lemon juice or lemon zest, and absolutely no tahini. It’s gluten free and perfect for those of us with an allergy to sesame seeds.

There are so many flavoured hummus dips available now, including the much debated chocolate hummus and even birthday cake hummus. While they may not be to everyone’s tastes, their existence solidifies this dip as one of the all time greats, the GOAT of appetizer dips.

Let’s just not forget where it came from.

Ingredients

• Fresh Rosemary
• Garlic
• Olive Oil
• White Beans
• Orange Juice
• Salt
• Dried Cranberries
• Pecans

Rosemary is hands down one of my favourite herbs. It goes so well with the white beans and also looks festive. Fresh is best for this recipe, however if you have dried, feel free to use it in the dip but not as a garnish.

Use your best extra virgin olive oil. It really makes a difference in recipes with few ingredients. There’s nothing more delicious than a dip finished with a surface swoosh of olive oil.

Dried Cranberries are an absolute must in this recipe. Fresh will not work as they will be too tart. If you must use a substitute, I highly recommend dried cherries.

White bean varieties that work best in this recipe are: Cannellini beans, Great Northern beans, Navy beans, or Butterbeans (white are basically Baby Lima beans). The key to avoiding any digestional discomfort is to drain and rinse the beans well before use.

Why Beans Make a GREAT Hummus

Beans often get a bad wrap. However, this misunderstood legume contains a myriad of health benefits when compared to chickpeas. They’re both high in dietary fibre but that’s where the similarities end.

White beans contain fewer calories than chickpeas. They are also higher in protein. lower in carbohydrates, and contain less fat. Next, let’s talk minerals.

Both are great sources of calcium, iron, and Potassium. Beans give a slightly higher nutritional value of Vitamins E & K plus B1 (Thiamin) and B5 (Pantothenic Acid).

Besides being the best ‘bang for your buck’, beans also make a great vehicle for absorbing flavour and have a smooth, creamy texture.

How to Make White Bean Hummus

The best part is that this yummy dip only takes about ten minutes to make! To get the creamiest texture, I highly recommend that you use a food processor.

Begin by heating the extra virgin olive oil in a skillet over medium high heat. Add the fresh rosemary and peeled garlic cloves. Stir a minute, until just fragrant. Keep a close eye on the garlic and rosemary. It only needs to get a little fragrant and will burn quickly in the hot oil.

Add the drained beans, half of the cranberries, garlic, oil, fried rosemary, orange juice, and salt to the bowl of a food processor. Process until smooth, adjusting the consistency by adding more water as needed.

Scoop the hummus into a serving bowl then garnish with chopped pecans and the rest of the cranberries (plus more rosemary for garnish). Serve with pita bread, crostini or crackers.

How to Store White Bean Hummus

This dip is a great ‘make ahead’ appetizer as it will keep in the fridge for up to five days. When making ahead of time, leave the toppings off until you are ready to serve the hummus.