With the right tools, homemade hummus is super easy and much better tasting and healthy than store-bought. Grocery stores are well stocked with multiple brands of hummus, now available in lots of different flavors, but you can do the same thing at home with the assurance that it is fresh, preservative-free and yummy! I love to use a variety of beans, including the traditional chickpea, but I had white beans on hand so I made this one. Tahini (sesame seed paste) can be tough to find at the store, but start by looking by the peanut butter or in the Asian aisle. It’s pretty essential to a classic hummus. I served it with yesterday’s Roasted Sweet Potato, Tofu and Quinoa Wrap.
- Homemade White Bean Hummus
- 1 (15-ounce) can white beans, drained and rinsed
- 2 cloves garlic, minced
- 1/2 tsp sea salt
- Juice of one lemon
- 1/4 cup water
- 1/3 cup tahini, stirred well
- 1/4 cup extra-virgin olive oil
- Place all ingredients in container of food processor fitted with a metal blade. Cover and process until smooth and well blended. Top with chopped roasted bell peppers or chopped artichoke hearts and serve with pita chips and fresh cut vegetables.